Agents of Change: Enzymes in Milk and Dairy Products - Food Engineering Series -  - Books - Springer Nature Switzerland AG - 9783030554842 - January 8, 2022
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Agents of Change: Enzymes in Milk and Dairy Products - Food Engineering Series 2021 edition

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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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