A Study of Some Factors Influencing the Physical and Chemical Constants of Milk
Author: Eleanor F. Horsey
Publisher:
Published: 1938
Total Pages: 144
ISBN-13:
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Author: Eleanor F. Horsey
Publisher:
Published: 1938
Total Pages: 144
ISBN-13:
DOWNLOAD EBOOKAuthor: B.C. Veinoglou
Publisher:
Published: 1943
Total Pages: 91
ISBN-13:
DOWNLOAD EBOOKAuthor: Katsuyuki Shirohata
Publisher:
Published: 1987
Total Pages: 186
ISBN-13:
DOWNLOAD EBOOKAuthor: Rohini J. Desai
Publisher:
Published: 1966
Total Pages: 156
ISBN-13:
DOWNLOAD EBOOKAuthor: P. F. Fox
Publisher: Springer
Published: 2015-06-19
Total Pages: 598
ISBN-13: 3319148923
DOWNLOAD EBOOKThis book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. 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. This book is designed to meet the needs of senior students and dairy scientists in general.
Author: Michigan State University. Agricultural Experiment Station
Publisher:
Published: 1935
Total Pages:
ISBN-13:
DOWNLOAD EBOOKAuthor: United States. Office of Experiment Stations
Publisher:
Published: 1935
Total Pages: 1118
ISBN-13:
DOWNLOAD EBOOKAuthor: Frank Frederick Welch
Publisher:
Published: 1929
Total Pages: 136
ISBN-13:
DOWNLOAD EBOOKAuthor: U.S. Office of Experiment Stations
Publisher:
Published: 1935
Total Pages: 1094
ISBN-13:
DOWNLOAD EBOOKAuthor: Marlyn Elmer Seehafer
Publisher:
Published: 1961
Total Pages: 84
ISBN-13:
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