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Advanced Dairy Chemistry Volume 1B: Proteins: Applied Aspects /

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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 commerciall...

Detaylı Bibliyografya
Müşterek Yazar:	SpringerLink (Online service)
Diğer Yazarlar:	McSweeney, Paul L. H. (Editör), O'Mahony, James A. (Editör)
Materyal Türü:	e-Kitap
Dil:	İngilizce
Baskı/Yayın Bilgisi:	New York, NY : Springer New York : 2016. Imprint: Springer,
Edisyon:	4th ed. 2016.
Konular:	Food science. Proteins . Industrial microbiology. Food Science. Protein Biochemistry. Industrial Microbiology.
Online Erişim:	Full-text access

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