Dairy Science and Technology Handbook, Volume 1 Principles and Properties
Innbundet /
2006
/ Engelsk
Produktdetaljer
ISBN
9780470127063
Publisert
2006-11-27
Utgiver
Vendor
Wiley-Interscience
Vekt
748 gr
Høyde
231 mm
Bredde
155 mm
Dybde
33 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
416
Redaktør
Om bidragsyterne
Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Principles and Properties, Volume 1, published by Wiley.
A handbook featuring contributions from a variety of authorsEdited by Y.H. Hui, the Dairy Science and Technology Handbook: Principles and Properties covers a range of areas in dairy science, including chemistry and physics. Book chapters also address the sensory evaluation of dairy products and milk protein properties.
Les mer
A handbook featuring contributions from a variety of authorsEdited by Y.H. Hui, the Dairy Science and Technology Handbook: Principles and Properties covers a range of areas in dairy science, including chemistry and physics. Book chapters also address the sensory evaluation of dairy products and milk protein properties.
Les mer
Preface. Contributors. 1. Chemistry and Physics (H. D. Goff and A. R. Hill). 2. Analyses (Genevieve L. Christen). 3. Sensory Evaluation of Diary Products (Lynn V. Ogden). 4. Functional Properties of Milk Proteins (Olivier Robin, Sylvie Turgeon, and Paul Paquin). Appendix: Product Listing.
Les mer
Produktdetaljer
ISBN
9780470127063
Publisert
2006-11-27
Utgiver
Vendor
Wiley-Interscience
Vekt
748 gr
Høyde
231 mm
Bredde
155 mm
Dybde
33 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
416
Redaktør
Om bidragsyterne
Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Principles and Properties, Volume 1, published by Wiley.