Biochemistry Of Milk Products
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Language: en
Pages: 193
Pages: 193
Type: BOOK - Published: 1994-09-01 - Publisher: Elsevier
Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes
Language: en
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This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal consti
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Pages: 472
Type: BOOK - Published: 2001-03-31 - Publisher: Springer Science & Business Media
not only of undergraduate and equivalent students, but of the new graduate entering industry and facing new and potentially frightening situations. To this end,
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Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellen
Language: en
Pages: 556
Pages: 556
Type: BOOK - Published: 1992 - Publisher: Springer Science & Business Media
This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important const
