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.
發表於2024-11-27
Dairy Chemistry and Biochemistry 2024 pdf epub mobi 電子書 下載
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Dairy Chemistry and Biochemistry 2024 pdf epub mobi 電子書 下載