- We will send in 10–14 business days.
/images/books/12224880/9781786768193.jpg)
- Publisher: Burleigh Dodds Science Publishing Ltd
- ISBN-10: 1786768194
- ISBN-13: 9781786768193
- Format: 15.2 x 22.9 x 4.1 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Understanding and Improving the Functional and Nutritional Properties of Milk (e-book) (used book) | bookbook.eu
Reviews
Description
The dairy sector is under increasing scrutiny on environmental and health grounds. Optimising the nutritional and functional properties of milk as part of a balanced diet offers one solution to these challenges. This book draws on a wealth of knowledge from a team of internationally-renowned dairy experts to show how this can be achieved.
Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt.
EXTRA 10 % discount with code: EXTRA
The promotion ends in 20d.23:48:39
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Burleigh Dodds Science Publishing Ltd
- ISBN-10: 1786768194
- ISBN-13: 9781786768193
- Format: 15.2 x 22.9 x 4.1 cm, hardcover
- Language: English English
The dairy sector is under increasing scrutiny on environmental and health grounds. Optimising the nutritional and functional properties of milk as part of a balanced diet offers one solution to these challenges. This book draws on a wealth of knowledge from a team of internationally-renowned dairy experts to show how this can be achieved.
Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt.
Reviews