Advanced dairy chemistry: volume 3: lactose, water, salts and minor constituents
Éditeur :
Springer Nature Switzerland AG
ISBN :
9783030925871
Date de publication :
21 oct. 2023
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Suisse
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s.