Colloid Chemistry of the Proteins PDF Download
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Author: Wolfgang Pauli
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 160
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Book Description
Author: Wolfgang Pauli
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 160
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Book Description
Author: Ronald E. Wrolstad
Publisher: John Wiley & Sons
ISBN: 0471709093
Category : Science
Languages : en
Pages : 1397
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Book Description
Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis. * Provides detailed reports on experimental procedures * Includes sections on background theory and troubleshooting * Emphasizes effective, state-of-the art methodology, written by recognized experts in the field * Includes detailed instructions with annotated advisory comments, key references with annotation, time considerations and anticipated results
Author: United States. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1072
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 1054
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Book Description
Author: Jerome Alexander
Publisher:
ISBN:
Category : Colloids
Languages : en
Pages : 1044
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Book Description
Author: Theodore Weicker
Publisher:
ISBN:
Category : Pharmaceutical industry
Languages : en
Pages : 372
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Book Description
Author: U.S. Office of Experiment Stations
Publisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1146
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Book Description
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1332
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Book Description
Author: Paul L. H. McSweeney
Publisher: Springer
ISBN: 1493928007
Category : Technology & Engineering
Languages : en
Pages : 508
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Book Description
The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused chemical aspects of dairy proteins, the most commercially valuable constituents of milk. This fourth edition contains most chapters in the third edition on applied aspects of dairy proteins. The original chapter on production and utilization of functional milk proteins has been split into two new chapters focusing on casein- and whey-based ingredients separately by new authors. The chapters on denaturation, aggregation and gelation of whey proteins (Chapter 6), heat stability of milk (Chapter 7) and protein stability in sterilised milk (Chapter 10) have been revised and expanded considerably by new authors and new chapters have been included on rehydration properties of dairy protein powders (Chapter 4) and sensory properties of dairy protein ingredients (Chapter 8). This authoritative work describes current knowledge on the applied and technologically-focused chemistry and physico-chemical aspects of milk proteins and will be very valuable to dairy scientists, chemists, technologists and others working in dairy research or in the dairy industry.
Author: Irl Thorpe Scott
Publisher:
ISBN:
Category : Fungi
Languages : en
Pages : 54
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Book Description
