Dairy Chemistry and Biochemistry
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.
Guardado en:
| Autores principales: | , |
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| Formato: | Libro |
| Lenguaje: | English |
| Publicado: |
Blackie Academic & Professional
2011
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| Materias: | |
| Acceso en línea: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/25096 |
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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