Tipo di articolo
Condizioni
Legatura
Ulteriori caratteristiche
Paese del venditore
Valutazione venditore
Editore: Springer, 2009
ISBN 10: 0387848649ISBN 13: 9780387848648
Da: booksXpress, Bayonne, NJ, U.S.A.
Libro
Hardcover. Condizione: new.
Editore: Springer New York, 2009
ISBN 10: 0387848649ISBN 13: 9780387848648
Da: moluna, Greven, Germania
Libro Print on Demand
Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Updates previous findingsIntroduces new information on lactose derivatives, oligosaccharides indigenous to milk, and hormones and biologically active compounds in milkP.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry an.
Editore: Springer, 2009
ISBN 10: 0387848649ISBN 13: 9780387848648
Da: GF Books, Inc., Hawthorne, CA, U.S.A.
Libro
Condizione: Fine. Book is in Used-LikeNew condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear.
Editore: Springer, 2009
ISBN 10: 0387848649ISBN 13: 9780387848648
Da: Ria Christie Collections, Uxbridge, Regno Unito
Libro Print on Demand
Condizione: New. PRINT ON DEMAND Book; New; Fast Shipping from the UK. No. book.
Editore: Springer, 2009
ISBN 10: 0387848649ISBN 13: 9780387848648
Da: Lucky's Textbooks, Dallas, TX, U.S.A.
Libro
Condizione: New.
Editore: Springer, 2009
ISBN 10: 0387848649ISBN 13: 9780387848648
Da: GF Books, Inc., Hawthorne, CA, U.S.A.
Libro
Condizione: New. Book is in NEW condition. 2.65.
Editore: SPRINGER NATURE Mrz 2009, 2009
ISBN 10: 0387848649ISBN 13: 9780387848648
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Libro Print on Demand
Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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 source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk.P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland. 778 pp. Englisch.
Editore: Springer Nature Singapore, 2009
ISBN 10: 0387848649ISBN 13: 9780387848648
Da: AHA-BUCH GmbH, Einbeck, Germania
Libro
Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk.P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.