Advanced Dairy Chemistry: Basic Aspects: Volume 1a: Proteins (BOK)

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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 created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2012 Forlag
Springer
ISBN 9781461447139 Antall sider 675
Dimensjoner 17,8cm x 25,4cm x 3,8cm Vekt 1250 gram
Leverandør Bertram Trading Ltd Andre medvirkende Dr. Paul L. H. Mcsweeney, Professor Patrick F. Fox
Emner og form Food & beverage technology