James A. O'Mahony – författare
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10 produkter
Advanced Dairy Chemistry
Volume 1B: Proteins: Applied Aspects
Av Paul L. H. McSweeney, James A. O'Mahony
Inbunden, 2015
2388 kr
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The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most …
Advanced Dairy Chemistry
Volume 1B: Proteins: Applied Aspects
Av James A. O'Mahony, Paul L. H. McSweeney
E-bok, 2015
3157 kr
Lägg i varukorg
The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most …
Advanced Dairy Chemistry
Volume 1B: Proteins: Applied Aspects
Av Paul L. H. McSweeney, James A. O'Mahony
Häftad, 2019
2403 kr
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The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most …
Instant Insights: Nutritional Benefits of Milk
Av Jan Geurts, Shane V. Crowley m. fl.
Häftad, 2023
689 kr
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This collection features four peer-reviewed reviews on the nutritional benefits of milk.The first chapter highlights the important role of milk and dairy products in human diets due to the amount of energy (calories) they provide and their ability to compensate for foods in the diet with lesser …
Advanced Dairy Chemistry, Volume 2
Lipids
Av Paul L. H. McSweeney, Patrick F. Fox m. fl.
Inbunden, 2020
2475 kr
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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, …
Advanced Dairy Chemistry, Volume 2
Lipids
Av James A. O'Mahony, Patrick F. Fox m. fl.
E-bok, 2020
2006 kr
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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, …
Advanced Dairy Chemistry, Volume 2
Lipids
Av Paul L. H. McSweeney, Patrick F. Fox m. fl.
Häftad, 2021
1577 kr
Lägg i varukorg
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, …
Advanced Dairy Chemistry
Volume 3: Lactose, Water, Salts and Minor Constituents
Av Paul L. H. McSweeney, James A. O'Mahony m. fl.
Inbunden, 2022
1641 kr
Lägg i varukorg
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy …
Advanced Dairy Chemistry
Volume 3: Lactose, Water, Salts and Minor Constituents
Av Alan L. Kelly, James A. O'Mahony m. fl.
E-bok, 2022
2065 kr
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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy …
Advanced Dairy Chemistry
Volume 3: Lactose, Water, Salts and Minor Constituents
Av Paul L. H. McSweeney, James A. O'Mahony m. fl.
Häftad, 2023
1641 kr
Lägg i varukorg
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy …
