Wyniki wyszukiwania:
wyszukanych pozycji: 12
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Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
ISBN: 9780387848648 / Angielski / Twarda / 2009 / 778 str. Termin realizacji zamówienia: ok. 20 dni roboczych. This volume reviews the extensive literature on lactose and its significance in milk products. It also reviews the literature on milk salts, vitamins, milk flavours and off-flavours and the behaviour of water in dairy products.
This volume reviews the extensive literature on lactose and its significance in milk products. It also reviews the literature on milk salts, vitamins,...
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cena:
963,86 zł |
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Advanced Dairy Chemistry: Volume 1a: Proteins: Basic Aspects, 4th Edition
ISBN: 9781489977236 / Angielski / Miękka / 2016 / 548 str. Termin realizacji zamówienia: ok. 20 dni roboczych. |
cena:
844,38 zł |
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Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects
ISBN: 9781493979745 / Angielski / Miękka / 2019 / 498 str. Termin realizacji zamówienia: ok. 20 dni roboczych. |
cena:
848,19 zł |
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Advanced Dairy Chemistry: Volume 1a: Proteins: Basic Aspects, 4th Edition
ISBN: 9781461447139 / Angielski / Twarda / 2013 / 548 str. Termin realizacji zamówienia: ok. 20 dni roboczych. Professor Fox's multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B - Applied Aspects. Fox and his co-editor, Paul McSweeney, have...
Professor Fox's multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the ear...
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cena:
1156,64 zł |
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Advanced Dairy Chemistry, Volume 2: Lipids
ISBN: 9783030486853 / Angielski / Twarda / 2020 / 489 str. Termin realizacji zamówienia: ok. 20 dni roboczych. |
cena:
848,19 zł |
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Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects
ISBN: 9781493927999 / Angielski / Twarda / 2015 / 498 str. Termin realizacji zamówienia: ok. 20 dni roboczych. 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 commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based...
The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Ad...
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cena:
848,19 zł |
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Dairy Chemistry and Biochemistry
ISBN: 9783319374369 / Angielski / Miękka / 2016 / 584 str. Termin realizacji zamówienia: ok. 20 dni roboczych. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.
It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compou...
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cena:
250,57 zł |
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Advanced Dairy Chemistry, Volume 2: Lipids
ISBN: 9783030486884 / Angielski / Miękka / 2021 / 508 str. Termin realizacji zamówienia: ok. 20 dni roboczych. |
cena:
539,74 zł |
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Advanced Dairy Chemistry Volume 2: Lipids
ISBN: 9781461498308 / Angielski / Miękka / 2014 / 801 str. Termin realizacji zamówienia: ok. 20 dni roboczych. The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the... The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry<... |
cena:
693,97 zł |
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Fundamentals of Cheese Science
ISBN: 9781489976796 / Angielski / Twarda / 2016 / 799 str. Termin realizacji zamówienia: ok. 20 dni roboczych. |
cena:
886,75 zł |
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Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
ISBN: 9783030925840 / Angielski / Twarda / 2022 / 562 str. Termin realizacji zamówienia: ok. 20 dni roboczych. The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s. For nearly four decades, the series has been the leading reference source on dairy chemistry and is now in its fourth edition. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, fourth edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins,...
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in ...
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cena:
578,30 zł |
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Fundamentals of Cheese Science
ISBN: 9780834212602 / Angielski / Twarda / 2000 / 588 str. Termin realizacji zamówienia: ok. 20 dni roboczych. Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking, starter cultures, coagulation of milk by enzymes or by acidification, the microbiology and biochemistry of cheese ripening, the flavor and rheology of cheese, processed cheese, cheese as a food ingredient, public health and nutritional aspects of cheese, and various methods used for the analysis of cheese. The book contains copious references to other texts and...
Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The b...
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cena:
771,08 zł |
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