Dairy Chemistry and Biochemistry Hardback
by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony
Hardback
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.
Information
-
Item not Available
- Format:Hardback
- Pages:584 pages, 20 Tables, black and white; 26 Illustrations, color; 269 Illustrations, black and white;
- Publisher:Springer International Publishing AG
- Publication Date:21/06/2015
- Category:
- ISBN:9783319148915
Other Formats
- PDF from £46.74
- Paperback / softback from £54.99
Information
-
Item not Available
- Format:Hardback
- Pages:584 pages, 20 Tables, black and white; 26 Illustrations, color; 269 Illustrations, black and white;
- Publisher:Springer International Publishing AG
- Publication Date:21/06/2015
- Category:
- ISBN:9783319148915
