| 书目名称 | Fundamentals of Dairy Chemistry | | 编辑 | Noble P. Wong,Robert Jenness,Elmer H. Marth | | 视频video | http://file.papertrans.cn/351/350238/350238.mp4 | | 图书封面 |  | | 描述 | Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate rial in these previous chapte | | 出版日期 | Book 1988Latest edition | | 关键词 | Vitamin; chemistry; enzymes; food; lactose; processing | | 版次 | 3 | | doi | https://doi.org/10.1007/978-1-4615-7050-9 | | isbn_softcover | 978-0-442-20489-1 | | isbn_ebook | 978-1-4615-7050-9 | | copyright | Springer Science+Business Media New York 1988 |
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