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Dairy Science and Technology: Food Science and Technology

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