Dairy Science and Technology

Pieter Walstra , Jan T. M. Wouters , Tom J. Geurts

Discusses the transformation of milk into high-quality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this book features coverage of the properties of milk, a section on milk formation, and the inclusion of nutritional aspects. It introduces the chemistry, physics, and microbiology of milk.
  • Limba : Engleza
  • Data Publicarii : 29 Sep 2005
  • Editie : 2 Rev ed
  • Format : Hardback
  • Numar pagini : 808
  • ISBN : 9780824727635
911.99 Lei
Disponibilitate : La comanda

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