Advanced Dairy Chemistry
Volume 3: Lactose, Water, Salts and Minor Constituents
Produktform: Buch / Einband - fest (Hardcover)
Most topics covered in the third edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk and some chapters from earlier editions are consolidated.
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