Articles liés à Advanced Dairy Chemistry: Proteins; Applied Aspects
L'édition de cet ISBN n'est malheureusement plus disponible.
Afficher les exemplaires de cette édition ISBN
- ÉditeurSpringer-Verlag New York Inc.
- Date d'édition2019
- ISBN 10 1493979744
- ISBN 13 9781493979745
- ReliureBroché
- Nombre de pages498
Acheter neuf
En savoir plus sur cette édition
EUR 197,62
Frais de port :
EUR 48,99
De Allemagne vers Etats-Unis
Meilleurs résultats de recherche sur AbeBooks
Image fournie par le vendeur
Advanced Dairy Chemistry
Edité par
Springer New York
(2019)
ISBN 10 : 1493979744
ISBN 13 : 9781493979745
Neuf
Kartoniert / Broschiert
Quantité disponible : > 20
Vendeur :
Evaluation vendeur
Description du livre Kartoniert / Broschiert. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Detailed scientific information on all aspects of milk proteinsNumerous novel and updated chapters from the 3rd editionIncludes contributions from highly regarded dairy scientists from around the worldPaul L.H. McSweeney M. N° de réf. du vendeur 285556071
Acheter neuf
EUR 197,62
Autre devise
Image fournie par le vendeur
Advanced Dairy Chemistry
Edité par
Springer New York Mrz 2019
(2019)
ISBN 10 : 1493979744
ISBN 13 : 9781493979745
Neuf
Taschenbuch
Quantité disponible : 2
Vendeur :
Evaluation vendeur
Description du livre Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry. 516 pp. Englisch. N° de réf. du vendeur 9781493979745
Acheter neuf
EUR 235,39
Autre devise
Image fournie par le vendeur
Advanced Dairy Chemistry : Volume 1B: Proteins: Applied Aspects
Edité par
Springer New York
(2019)
ISBN 10 : 1493979744
ISBN 13 : 9781493979745
Neuf
Taschenbuch
Quantité disponible : 1
Vendeur :
Evaluation vendeur
Description du livre Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry. N° de réf. du vendeur 9781493979745
Acheter neuf
EUR 238,98
Autre devise
Image d'archives
Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects
Edité par
Springer
(2019)
ISBN 10 : 1493979744
ISBN 13 : 9781493979745
Neuf
Paperback
Quantité disponible : 1
Vendeur :
Evaluation vendeur
Description du livre Paperback. Etat : New. New. book. N° de réf. du vendeur D8F0-0-M-1493979744-6
Acheter neuf
EUR 313,28
Autre devise
Image d'archives
Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects
Edité par
Springer
(2019)
ISBN 10 : 1493979744
ISBN 13 : 9781493979745
Neuf
Couverture souple
Quantité disponible : 1
Vendeur :
Evaluation vendeur
Description du livre Etat : New. Buy with confidence! Book is in new, never-used condition 2.31. N° de réf. du vendeur bk1493979744xvz189zvxnew
Acheter neuf
EUR 343,50
Autre devise
Image d'archives
Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects
Edité par
Springer
(2019)
ISBN 10 : 1493979744
ISBN 13 : 9781493979745
Neuf
Couverture souple
Quantité disponible : 1
Vendeur :
Evaluation vendeur
Description du livre Etat : New. New! This book is in the same immaculate condition as when it was published 2.31. N° de réf. du vendeur 353-1493979744-new
Acheter neuf
EUR 343,50
Autre devise