Dairy Chemistry and Biochemistry

Editore: Springer International Publishing Data di rilascio: 2015-06-19
Punti Necessari: 19850


Descrizione

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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Informazioni Aggiuntive

Genere: Biochemistry

Raccolta: Springer

Genere: Adobe PDF

ISBN: 9783319148922

Informazioni Aggiuntive

Genere: Biochemistry

Raccolta: Springer

Genere: Adobe PDF

ISBN: 9783319148922

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