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Dairy Science and Technology (Food Science and Technology)

De (autor) , ,
Notă GoodReads:
en Limba Engleză Hardback – 29 Sep 2005
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.
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Din seria Food Science and Technology

Preț: 110960 lei

Preț vechi: 124674 lei
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Specificații

ISBN-13: 9780824727635
ISBN-10: 0824727630
Pagini: 808
Ilustrații: 104 Tables, black and white; 291 Illustrations, black and white
Dimensiuni: 243 x 165 x 50 mm
Greutate: 1.32 kg
Ediția: Revizuită
Editura: Taylor & Francis
Seria Food Science and Technology


Public țintă

Food and dairy chemists, food engineers, food microbiologists and engineers, nutritional scientists, industrial food technologists