Alan Kelly is a Professor in the School of Food and Nutritional Sciences at University College Cork in Cork, Ireland
Lotte Bach Larsen is a Professor in the Department of Food Science at Aarhus University in Tjele, Denmark
5 电子书 Alan L. Kelly
Alan L. Kelly & Lotte Bach Larsen: Agents of Change
The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide rang …
PDF
英语
€213.99
Roisin Burke & Alan L. Kelly: Handbook of Molecular Gastronomy
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena th …
EPUB
英语
DRM
€276.57
Roisin (Technological University Dublin, Ireland) Burke & Alan (University College Cork, Ireland) Kelly: Handbook of Molecular Gastronomy
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena th …
PDF
DRM
€276.04
Thom Huppertz & Todor Vasiljevic: Understanding and improving the functional and nutritional properties of milk
- Comprehensive coverage of the latest research in isolating and analysing the diverse range of compounds in milk
- Reviews the genetic factors that affect milk composition, as well as …
EPUB
英语
DRM
€204.99
Paul L. H. McSweeney & James A. O’Mahony: Advanced Dairy Chemistry
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 late 1990s and again in the …
PDF
英语
€149.79
