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Science/Engineering Dairy Chemistry and Biochemistry
Posted on 2010-03-15
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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. Book Info: Published in 1998 Published by Springer Author Patrick F. Fox ISBN 0412720000 Size 14.14MB Alternative Link:
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Related Articles
 | Science/Engineering Patrick F. Fox, Paul McSweeney, ?Dairy Chemistry and Biochemistry? (Reupload) Patrick F. Fox, Paul McSweeney, ?Dairy Chemistry and Biochemistry?Hardcover: 496 pages | Publisher: Springer; 1 edition (June 30, 1998) | Language: English | ISBN: 0412720000 | pdf | 14,8 mbBook DescriptionThe book provides a comprehensi ... |
| Study Patrick F. Fox, Paul McSweeney, Dairy Chemistry and Biochemistry (Reupload) pic info:2007-03-23/dairry_origPatrick F. Fox, Paul McSweeney, Dairy Chemistry and Biochemistry Hardcover: 496 pages | Publisher: Springer; 1 edition (June 30, 1998) | Language: English | ISBN: 0412720000 | pdf | 14,8 mbBook Description ... |
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| Dairy Chemistry and Biochemistry (Repost) Dairy Chemistry and Biochemistry Publisher: Springer | ISBN: 0412720000 | edition 1998 | PDF | 496 pages | 14,2 mbThe book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, ... |
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