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21 produkter
Advanced Dairy Chemistry Volume 2: Lipids
Av Paul L. H. McSweeney, Patrick F. Fox
E-bok, 2007
2619 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. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, …
Advanced Dairy Chemistry
Volume 3: Lactose, Water, Salts and Minor Constituents
Av Paul L. H. McSweeney, Patrick F. Fox
Inbunden, 2009
2722 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. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, …
Advanced Dairy Chemistry
Volume 3: Lactose, Water, Salts and Minor Constituents
Av Patrick F. Fox, Paul L. H. McSweeney
E-bok, 2009
3577 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. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, …
Fundamentals of Cheese Science
Av Patrick F. Fox, Paul L. H. McSweeney m. fl.
Inbunden, 2000
2171 kr
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Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the …
Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
Av Paul L. H. McSweeney, Patrick F. Fox
E-bok, 2013
3306 kr
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Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on …
Advanced Dairy Chemistry
Volume 1A: Proteins: Basic Aspects, 4th Edition
Av Paul L. H. McSweeney, Patrick F. Fox
Inbunden, 2013
3265 kr
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Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth …
Advanced Dairy Chemistry
Volume 1A: Proteins: Basic Aspects, 4th Edition
Av Patrick F. Fox, Paul L. H. McSweeney
E-bok, 2013
3251 kr
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Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth …
Advanced Dairy Chemistry Volume 2: Lipids
Av Patrick F. Fox, Paul L. H. McSweeney
Häftad, 2014
2189 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. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, …
Fundamentals of Cheese Science
Av Patrick F. Fox, Timothy P. Guinee m. fl.
Inbunden, 2016
2496 kr
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This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and …
Fundamentals of Cheese Science
Av Paul L. H. McSweeney, Timothy M. Cogan m. fl.
E-bok, 2016
3148 kr
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This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book''s updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology …
Advanced Dairy Chemistry
Volume 1A: Proteins: Basic Aspects, 4th Edition
Av Paul L. H. McSweeney, Patrick F. Fox
Häftad, 2016
2377 kr
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Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth …
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
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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 …
Fundamentals of Cheese Science
Av Patrick F. Fox, Timothy P. Guinee m. fl.
Häftad, 2018
2496 kr
Lägg i varukorg
This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and …
Advanced Dairy Chemistry
Volume 1B: Proteins: Applied Aspects
Av Paul L. H. McSweeney, James A. O'Mahony
Häftad, 2019
2388 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 2
Lipids
Av Paul L. H. McSweeney, Patrick F. Fox m. fl.
Inbunden, 2020
2468 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
1573 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
1636 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
1636 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 …
