Dairy Science and Technology Handbook, Volume 1

Principles and Properties

Inbunden, Engelska, 2006

3 604 kr

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Beskrivning

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.

Produktinformation

Utgivningsdatum:2006-11-27
Mått:155 x 231 x 33 mm
Vikt:748 g
Format:Inbunden
Språk:Engelska
Antal sidor:416
Förlag:John Wiley & Sons Inc
ISBN:9780470127063

Utforska kategorier

Kemi inom Naturvetenskap och teknik

Mer om författaren

Y. H. Hui and are the authors of Dairy Science and Technology Handbook: Principles and Properties, Volume 1, published by Wiley.

Innehållsförteckning

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.