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Agents of Change: Enzymes in Milk and Dairy Products - Food Engineering Series 2021 edition
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Agents of Change: Enzymes in Milk and Dairy Products - Food Engineering Series
The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product.
551 pages, 35 Illustrations, color; 22 Illustrations, black and white; VIII, 551 p. 57 illus., 35 il
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 8 de enero de 2021 |
| ISBN13 | 9783030554811 |
| Editores | Springer Nature Switzerland AG |
| Páginas | 551 |
| Dimensiones | 150 × 220 × 20 mm · 952 g |
| Lengua | Alemán |
| Editor | Kelly, Alan L. |
| Editor | Larsen, Lotte Bach |
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