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Dairy Chemistry And Biochemistry
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PRODUCT INFORMATION

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    Specifications

    Category Type
    Chemical Sciences
    ISBN
    9783319148915.0
    Item EAN
    2724330359482
    People
    Author
    P. F. Fox
    People
    Publisher
    Springer
    Category Type
    Chemical Sciences
    ISBN
    9783319148915.0
    Item EAN
    2724330359482
    People
    Author
    P. F. Fox
    People
    Publisher
    Springer
    Languages and countries
    Book Language
    English
    Read more
  •  

    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

    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.

 

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