Isbn: 9781032222486 - dairy science and technology (16 risultati)

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New.

Condizione: New. 2026. 3rd Edition. paperback. . . . . .

Paperback. Condizione: New. Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others.Key FeaturesOffers expanded coverage of the chemistry, physics, and microbiology of milkPresents additional information about the basic science necessary to understand properties and processesProvides new sections on milk formation and variability in milk composition and componentsIncludes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products.…

Condizione: NEW.

Paperback. Condizione: New. Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others.Key FeaturesOffers expanded coverage of the chemistry, physics, and microbiology of milkPresents additional information about the basic science necessary to understand properties and processesProvides new sections on milk formation and variability in milk composition and componentsIncludes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products.…

Condizione: New. 2026. 3rd Edition. paperback. . . . . . Books ship from the US and Ireland.

Paperback. Condizione: new. Paperback. Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others.Key FeaturesOffers expanded coverage of the chemistry, physics, and microbiology of milkPresents additional information about the basic science necessary to understand properties and processesProvides new sections on milk formation and variability in milk composition and componentsIncludes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Condizione: New.

Paperback. Condizione: Brand New. 3rd ed edition. 688 pages. 7.00x1.40x10.00 inches. In Stock.

Paperback. Condizione: New. Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others.Key FeaturesOffers expanded coverage of the chemistry, physics, and microbiology of milkPresents additional information about the basic science necessary to understand properties and processesProvides new sections on milk formation and variability in milk composition and componentsIncludes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products.…

Taschenbuch. Condizione: Neu. Dairy Science and Technology | Thom Huppertz | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2026 | Taylor & Francis Ltd | EAN 9781032222486 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu. …

Taschenbuch. Condizione: Neu. Neuware - Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others.Key Features - Offers expanded coverage of the chemistry, physics, and microbiology of milk - Presents additional information about the basic science necessary to understand properties and processes - Provides new sections on milk formation and variability in milk composition and components - Includes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products.…

Paperback. Condizione: New. Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others.Key FeaturesOffers expanded coverage of the chemistry, physics, and microbiology of milkPresents additional information about the basic science necessary to understand properties and processesProvides new sections on milk formation and variability in milk composition and componentsIncludes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products.…

Paperback. Condizione: Brand New. 3rd ed edition. 688 pages. 7.00x1.40x10.00 inches. In Stock. This item is printed on demand.

Paperback. Condizione: new. Paperback. Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The book provides a thorough understanding of milk composition and properties and the changes that occur in milk and its products during processing and storage. The new edition features 10 new chapters covering milk in the dairy chain, primary milk production, ice cream, infant formula products, and medical nutrition products, among others.Key FeaturesOffers expanded coverage of the chemistry, physics, and microbiology of milkPresents additional information about the basic science necessary to understand properties and processesProvides new sections on milk formation and variability in milk composition and componentsIncludes treatments on the nutritional aspects of milk components and of certain products, including infant formula, medical nutrition, and performance nutrition products Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…