Biochemistry of milk products /
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 for use in cheese and other foods, and factors influencing the functional properties of milk. The book covers the current thinking and rese...
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
Cambridge, England :
Woodhead Publishing Limited,
2007.
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| Series: | Woodhead Publishing in food science, technology, and nutrition.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Internet
Connect to the full text of this electronic bookAvailable Online
| Call Number: |
SF250.5 .B563 2007eb |
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| Call Number | Status | Get It |
| SF250.5 .B563 2007eb | Available | |