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Developments in Dairy Chemistry—3
heftet,
2011,
Engelsk,
ISBN 9789401086943
This volume is the third in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the com mercially more important constituents, …
Developments in Dairy Chemistry—2
heftet,
2012,
Engelsk,
ISBN 9789401092333
Many of the desirable flavour and textural attributes of dairy products are due to their lipid components; consequently, milk lipids have, tradi tionally, been highly valued, in …