Dairy Science and Technology Handbook (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
404
Utgivningsdatum
1992-11-01
Upplaga
Volume 1
Förlag
John Wiley & Sons Inc
Medarbetare
Hui
Illustrationer
Illustrations
Volymtitel
v. 1 Dairy Science and Technology Handbook Principles and Properties
Dimensioner
229 x 152 x 27 mm
Vikt
772 g
Antal komponenter
1
Komponenter
9:B&W 6 x 9 in or 229 x 152 mm Case Laminate on Creme w/Gloss Lam
ISBN
9780470127063
Dairy Science and Technology Handbook (inbunden)

Dairy Science and Technology Handbook

Principles and Properties

av Y H Hui
Inbunden Engelska, 1992-11-01
2669
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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.
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Övrig information

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.