Advance Dairy Chemistry

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects  eBooks & eLearning

Posted by naag at Dec. 31, 2015
Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects by Paul L. H. McSweeney
English | 2015 | ISBN: 149392799X | 498 pages | EPUB (Conv) | 3.62 MB

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects  eBooks & eLearning

Posted by Bayron at Nov. 30, 2015
Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects by Paul L. H. McSweeney
English | 2015 | ISBN: 149392799X | 498 pages | PDF | 10,5 MB

Dairy Chemistry and Biochemistry, 2nd edition (Repost)  eBooks & eLearning

Posted by nebulae at Aug. 12, 2015
Dairy Chemistry and Biochemistry, 2nd edition (Repost)

P. F. Fox and T. Uniacke-Lowe, "Dairy Chemistry and Biochemistry, 2nd edition"
English | ISBN: 3319148915 | 2015 | 606 pages | PDF | 17 MB

Dairy Chemistry and Biochemistry, 2nd edition  eBooks & eLearning

Posted by nebulae at July 20, 2015
Dairy Chemistry and Biochemistry, 2nd edition

P. F. Fox and T. Uniacke-Lowe, "Dairy Chemistry and Biochemistry, 2nd edition"
English | ISBN: 3319148915 | 2015 | 606 pages | PDF | 17 MB

Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition (repost)  eBooks & eLearning

Posted by interes at Dec. 28, 2014
Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition (repost)

Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition by P. L. H. McSweeney and P. F. Fox
English | 2013-01-08 | ISBN: 1461447135 | PDF | 675 pages | 11 MB
Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents (Repost)

Paul L. H. McSweeney, Patrick F. Fox, "Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents"
English | 2009 | ISBN: 0387848649 | PDF | pages: 793 | 14,5 mb

Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects (4th Edition)  eBooks & eLearning

Posted by ChrisRedfield at Aug. 21, 2013
Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects (4th Edition)

Paul L. H. McSweeney, ā€ˇPatrick F. Fox - Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects (4th Edition)
Published: 2013-01-08 | ISBN: 1461447135 | PDF | 675 pages | 16 MB

P. F. Fox, P. L. H. McSweeney, Dairy Chemistry and Biochemistry (Repost)  eBooks & eLearning

Posted by Direktor69 at June 9, 2013
 P. F. Fox, P. L. H. McSweeney, Dairy Chemistry and Biochemistry (Repost)

P. F. Fox, P. L. H. McSweeney, Dairy Chemistry and Biochemistry
ISBN: 0412720000 | edition 1998 | PDF | 396 pages | 15 mb

The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.

Advanced Dairy Chemistry Volume 2: Lipids (repost)  eBooks & eLearning

Posted by sandhu1 at June 11, 2012
Advanced Dairy Chemistry Volume 2: Lipids (repost)

Advanced Dairy Chemistry Volume 2: Lipids
Springer; 3rd edition | March 27, 2006 | ISBN-10: 0387263640 | 1027 pages | PDF | 9.1 Mb

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s.

Advanced Dairy Chemistry Volume 2: Lipids by Paul McSweeney (Repost)  eBooks & eLearning

Posted by pepoimc at Feb. 2, 2011
Advanced Dairy Chemistry Volume 2: Lipids by Paul McSweeney (Repost)

Advanced Dairy Chemistry Volume 2: Lipids by Paul McSweeney (Repost)
Publisher: Springer; 3rd edition (March 27, 2006) | ISBN: 0387263640 | Pages: 1027 | PDF | 8.38 MB

Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.