Whey and lactose processing

著者

• Zadow, J. G.

書誌事項

Whey and lactose processing

edited by J.G. Zadow

Elsevier Applied Science, 1992

注記

Includes bibliographical references and

内容説明・目次

目次

Sources and composition of whey and permeate, R.R. Zall. Whey processing, R.J. Pearce. Demineralization, G.K. Hoppe and J.J. Higgins. Whey utilization, C.V. Morr. Whey cheeses and beverages, P. Jelen. Ultrafiltration and manufacture of whey protein concentrates, P.G. Hobman. Properties of whey protein concentrates, M.E. Mangino. Whey protein recovery and whey protein fractionation, R.J. Pearce. Lactose and lactose derivatives, W.J. Harper. Lactose hydrolysis, J.G. Zadow. Whey and lactose fermentation, A. Kilara and M.T. Patel. Nutritional aspects, E. Renner.

「Nielsen BookData」 より

詳細情報

• NII書誌ID(NCID): BA19091628
• ISBN:
  • 1851667539
• LCCN: 91040281
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London ; New York
• ページ数/冊数: xvi, 489 p.
• 大きさ: 23 cm
• 分類:
  • LCC : SF275.W5
  • DC20 : 637/.3
• 件名:
  • LCSH : Whey products
  • LCSH : Lactose products
  • LCSH : Dairy processing