Author: Friedrich HOFFMANN (of Halle, the Younger.)Publisher:
ISBN:
Category :
Languages : en
Pages : 54
Book Description
De saluberrima seri lactis virtute. A treatise on the virtues and uses of whey
Author: Friedrich HOFFMANN (of Halle, the Younger.)Publisher:
ISBN:
Category :
Languages : en
Pages : 54
Book Description
Index-catalogue of the Library of the Surgeon-General's Office, United States Army
Author: Library of the Surgeon-General's Office (U.S.)Publisher:
ISBN:
Category : Incunabula
Languages : en
Pages : 668
Book Description
Index-catalogue of the Library of the Surgeon-General's Office, United States Army
Author: National Library of Medicine (U.S.)Publisher:
ISBN:
Category : Incunabula
Languages : en
Pages : 1128
Book Description
Subject Index of Books Published Up to and Including 1880
Author: Robert Alexander PeddiePublisher:
ISBN:
Category : Best books
Languages : en
Pages : 784
Book Description
Index-catalogue of the Library of the Surgeon General's Office, United States
Author: Authors and Subjects
Author: Index-catalogue of the Library of the Surgeon-general's Office, United States Army
Author: National Library of Medicine (U.S.)Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 1080
Book Description
Index Catalogue of the Library of the Surgeon-general's Office, United States Army (-United States Army, Army Medical Library; -National Library of Medicine).
Author: The National Union Catalog, Pre-1956 Imprints
Author: Library of CongressPublisher:
ISBN:
Category : Catalogs, Union
Languages : en
Pages : 712
Book Description
Dairy Chemistry and Biochemistry
Author: P. F. FoxPublisher: Springer
ISBN: 3319148923
Category : Technology & Engineering
Languages : en
Pages : 598
Book Description
This 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.