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Agents of Change: Enzymes in Milk and Dairy Products - Food Engineering Series 2021 edition
Agents of Change: Enzymes in Milk and Dairy Products - Food Engineering Series
The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product.
551 pages, 35 Illustrations, color; 22 Illustrations, black and white; VIII, 551 p. 57 illus., 35 il
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | January 8, 2022 |
| ISBN13 | 9783030554842 |
| Publishers | Springer Nature Switzerland AG |
| Pages | 551 |
| Dimensions | 150 × 220 × 10 mm · 775 g |
| Language | German |
| Editor | Kelly, Alan L. |
| Editor | Larsen, Lotte Bach |
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