De saluberrima seri lactis virtute. A treatise on the virtues and uses of whey
Author: Friedrich HOFFMANN (of Halle, the Younger.)
Publisher:
Published: 1761
Total Pages: 54
ISBN-13:
DOWNLOAD EBOOKRead and Download eBook Full
Author: Friedrich HOFFMANN (of Halle, the Younger.)
Publisher:
Published: 1761
Total Pages: 54
ISBN-13:
DOWNLOAD EBOOKAuthor: Library of the Surgeon-General's Office (U.S.)
Publisher:
Published: 1888
Total Pages: 668
ISBN-13:
DOWNLOAD EBOOKAuthor: National Library of Medicine (U.S.)
Publisher:
Published: 1895
Total Pages: 1128
ISBN-13:
DOWNLOAD EBOOKAuthor: Robert Alexander Peddie
Publisher:
Published: 1962
Total Pages: 784
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1888
Total Pages: 1082
ISBN-13:
DOWNLOAD EBOOKAuthor: National Library of Medicine (U.S.)
Publisher:
Published: 1972
Total Pages: 1080
ISBN-13:
DOWNLOAD EBOOKAuthor:
Publisher:
Published: 1895
Total Pages: 848
ISBN-13:
DOWNLOAD EBOOKAuthor: Library of Congress
Publisher:
Published: 1973
Total Pages: 712
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.