Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations.
The authors, highly regarded educators and researchers, div
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格式 PDF ● 网页 808 ● ISBN 9781420028010 ● 出版者 CRC Press ● 发布时间 2005 ● 下载 3 时 ● 货币 EUR ● ID 5697285 ● 复制保护 Adobe DRM
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