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Dairy Chemistry and Biochemistry
P. F. Fox
P. L. H. McSweeney
出版
Springer Science & Business Media
, 1998-06-30
主題
Technology & Engineering / Agriculture / Animal Husbandry
Technology & Engineering / Chemical & Biochemical
Technology & Engineering / Food Science
Technology & Engineering / Food Science / General
ISBN
0412720000
9780412720000
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.