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Advanced Dairy Chemistry
Springer-Verlag New York Inc 2007; US$ 239.99Provides in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. This work summarizes knowledge on milk lipids and suggests areas for further work. It is useful for dairy scientists, chemists and others working in dairy research or in the dairy industry. more...
Advanced Dairy Chemistry
Springer 2009; US$ 149.99Reviews the literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. more...
Advanced Dairy Chemistry
Springer 2012; US$ 179.99Professor Fox s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors... more...
Encyclopedia of Dairy Sciences
Elsevier Science 2011; US$ 1,115.00Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products,... more...
Cheese
Elsevier Science 2004; US$ 300.00The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume II entitled Major Cheese Groups will focus on major cheese groups which is devoted to the characteristics of the principle families of cheese. Cheese: Chemistry, Physics, and... more...
Cheese
Elsevier Science 2004; US$ 275.00The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries. Volume one is entitled General Aspects which will focus on general aspects on the principles of cheese science. This title contains up-to-date reviews of the literature on the chemical,... more...
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