大葉大學圖書館 |

Dairy chemistry and biochemistry[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	637.1
書名/作者:	Dairy chemistry and biochemistry/ by P.F. Fox ... [et al.].
其他作者:	Fox, P.F.
出版者:	Cham : : Springer International Publishing :, 2015.
面頁冊數:	xx, 584 p. : : ill. (some col.), digital ;; 24 cm.
Contained By:	Springer eBooks
標題:	Milk - Composition.
標題:	Milk - Analysis.
標題:	Dairy products - Composition.
標題:	Dairy products - Analysis.
標題:	Chemistry.
標題:	Food Science.
ISBN:	9783319148922 (electronic bk.)
ISBN:	9783319148915 (paper)
內容註:	1.Production and Utilization of Milk -- 2.Lactose -- 3.Milk Lipids -- 4.Milk Proteins -- 5.Salts of Milk -- 6.Vitamins in Milk and Dairy Products -- 7.Water in Milk and Dairy Products -- 8.Physical Properties of Milk -- 9.Heat-induced changes in Milk -- 10.Enzymology of Milk and Dairy Products -- 11. Biologically Active Compounds in Milk -- 12.Chemistry and Biochemistry of Cheese -- 13.Chemistry and Biochemistry of Fermented Milk Products.
摘要、提要註:	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.
電子資源:	http://dx.doi.org/10.1007/978-3-319-14892-2

Dairy chemistry and biochemistry[electronic resource] /
Dairy chemistry and biochemistry[electronic resource] /by P.F. Fox ... [et al.]. - 2nd ed. - Cham :Springer International Publishing :2015. - xx, 584 p. :ill. (some col.), digital ;24 cm.

1.Production and Utilization of Milk -- 2.Lactose -- 3.Milk Lipids -- 4.Milk Proteins -- 5.Salts of Milk -- 6.Vitamins in Milk and Dairy Products -- 7.Water in Milk and Dairy Products -- 8.Physical Properties of Milk -- 9.Heat-induced changes in Milk -- 10.Enzymology of Milk and Dairy Products -- 11. Biologically Active Compounds in Milk -- 12.Chemistry and Biochemistry of Cheese -- 13.Chemistry and Biochemistry of Fermented Milk Products.

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.

ISBN: 9783319148922 (electronic bk.)

Standard No.: 10.1007/978-3-319-14892-2doiSubjects--Topical Terms:

626946
Milk
--Composition.

LC Class. No.: SF253

Dewey Class. No.: 637.1

Dairy chemistry and biochemistry[electronic resource] /
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245 0 0 $a Dairy chemistry and biochemistry $h [electronic resource] / $c by P.F. Fox ... [et al.].
250 $a 2nd ed.
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300 $a xx, 584 p. : $b ill. (some col.), digital ; $c 24 cm.
505 0 $a 1.Production and Utilization of Milk -- 2.Lactose -- 3.Milk Lipids -- 4.Milk Proteins -- 5.Salts of Milk -- 6.Vitamins in Milk and Dairy Products -- 7.Water in Milk and Dairy Products -- 8.Physical Properties of Milk -- 9.Heat-induced changes in Milk -- 10.Enzymology of Milk and Dairy Products -- 11. Biologically Active Compounds in Milk -- 12.Chemistry and Biochemistry of Cheese -- 13.Chemistry and Biochemistry of Fermented Milk Products.
520 $a 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.
650 0 $a Milk $x Composition. $3 626946
650 0 $a Milk $x Analysis. $3 626947
650 0 $a Dairy products $x Composition. $3 626948
650 0 $a Dairy products $x Analysis. $3 626949
650 1 4 $a Chemistry. $3 182539
650 2 4 $a Food Science. $3 464528
700 1 $a Fox, P.F. $3 458608
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856 4 0 $u http://dx.doi.org/10.1007/978-3-319-14892-2
950 $a Chemistry and Materials Science (Springer-11644)