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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
Presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing
Focuses on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products
Studies the implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk
Erscheinungsjahr: | 2021 |
---|---|
Fachbereich: | Chemische Technik |
Genre: | Technik |
Rubrik: | Naturwissenschaften & Technik |
Medium: | Buch |
Reihe: | Food Engineering Series |
Inhalt: |
viii
551 S. 22 s/w Illustr. 35 farbige Illustr. 551 p. 57 illus. 35 illus. in color. |
ISBN-13: | 9783030554811 |
ISBN-10: | 3030554813 |
Sprache: | Englisch |
Ausstattung / Beilage: | HC runder Rücken kaschiert |
Einband: | Gebunden |
Redaktion: |
Larsen, Lotte Bach
Kelly, Alan L. |
Herausgeber: | Alan L Kelly/Lotte Bach Larsen |
Auflage: | 1st ed. 2021 |
Hersteller: |
Springer International Publishing
Springer International Publishing AG Food Engineering Series |
Maße: | 241 x 160 x 36 mm |
Von/Mit: | Lotte Bach Larsen (u. a.) |
Erscheinungsdatum: | 08.01.2021 |
Gewicht: | 0,998 kg |
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
Presents an expansive overview of the enzymology of milk and other dairy products, focusing on the use of indigenous and endogenous enzymes in milk and exogenous enzymes in cheese processing
Focuses on the main families of indigenous enzymes as well as their potential significance in the mammary gland plus the technological significance for the properties of dairy products
Studies the implications for the manufacture and ripening of cheese plus the use of enzymes such as alkaline phosphatase for measuring heat treatment in milk
Erscheinungsjahr: | 2021 |
---|---|
Fachbereich: | Chemische Technik |
Genre: | Technik |
Rubrik: | Naturwissenschaften & Technik |
Medium: | Buch |
Reihe: | Food Engineering Series |
Inhalt: |
viii
551 S. 22 s/w Illustr. 35 farbige Illustr. 551 p. 57 illus. 35 illus. in color. |
ISBN-13: | 9783030554811 |
ISBN-10: | 3030554813 |
Sprache: | Englisch |
Ausstattung / Beilage: | HC runder Rücken kaschiert |
Einband: | Gebunden |
Redaktion: |
Larsen, Lotte Bach
Kelly, Alan L. |
Herausgeber: | Alan L Kelly/Lotte Bach Larsen |
Auflage: | 1st ed. 2021 |
Hersteller: |
Springer International Publishing
Springer International Publishing AG Food Engineering Series |
Maße: | 241 x 160 x 36 mm |
Von/Mit: | Lotte Bach Larsen (u. a.) |
Erscheinungsdatum: | 08.01.2021 |
Gewicht: | 0,998 kg |