Advanced Dairy Chemistry
Volume 1A: Proteins: Basic Aspects, 4th Edition
- Publisher's listprice EUR 320.99
-
133 130 Ft (126 791 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 20% (cc. 26 626 Ft off)
- Discounted price 106 504 Ft (101 433 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
133 130 Ft
Availability
printed on demand
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number 4
- Publisher Springer US
- Date of Publication 8 January 2013
- Number of Volumes 1 pieces, Book
- ISBN 9781461447139
- Binding Hardback
- No. of pages548 pages
- Size 254x178 mm
- Weight 1252 g
- Language English
- Illustrations XVII, 548 p. Tables, black & white 0
Categories
Long description:
Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.
MoreTable of Contents:
1. Origin and evolution of the major constituents of milk.- 2. Milk Proteins: Introduction and historical aspects.- 3. Quantitation of proteins in milk and milk products.- 4. Chemstry of Caseins.- 5. Higher order structures of the caseins: a paradox.- 6. Casein micelle structure, functions and interactions.- 7. b-Lactoglobulin.- 8. a-Lactalbumin.- 9. Immunoglobulins in mammary secretions.- 10. Lactoferrin.- 11. Minor proteins, Including Growth Factors.- 12. Indigenous enzymes of milk.- 13. Interspecies comparison of milk proteins.- 14. Genetics and Biosynthesis of milk proteins.- 15. Genetic polymorphism of milk proteins.- 16. Nutritional Quality of milk proteins.- Index.
More
Drei letzte Worte: Kriminalroman
4 558 HUF
Philippians: The Fellowship of the Gospel
8 790 HUF
8 086 HUF
Vivir Para Contarla
8 793 HUF
8 090 HUF
