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Dairy Chemistry and Biochemistry

P. F. FoxP. L. H. McSweeney

出版	Springer Science & Business Media, 1998-06-30
主題	Technology & Engineering / Agriculture / Animal HusbandryTechnology & Engineering / Chemical & BiochemicalTechnology & Engineering / Food ScienceTechnology & Engineering / Food Science / General
ISBN	04127200009780412720000
URL	http://books.google.com.hk/books?id=6Q8mX8DsDe4C&hl=&source=gbs_api
EBook	SAMPLE

註釋

The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.