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Description
Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints. - Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins - Features the latest science and developments - Explores the use of milk proteins from industry viewpoints - Features internationally recognized editors and authors who bring academic and industrial insights to this important topic
Pages
764 pages
Collection
n.c
Parution
2019-11-20
Marque
Academic Press
EAN papier
9780128152515
EAN EPUB SANS DRM
9780128152522
Informations sur l'ebook
Ce livre est accessible aux handicaps Voir les informations sur l'accessibilité
Prix
163,52 €

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