£51.62

Springer Dairy Chemistry and Biochemistry

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Description
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.

Product Specifications
Brand
Springer
Format
paperback
ASIN
3319374362
Category
Books > Subjects > Food & Drink > Meals & Menus > Cheese & Dairy
Domain
Amazon UK
Release Date
22 October 2016
Listed Since
25 October 2016

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No barcode data available

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