Principles of dairy Chemistry / (Record no. 65286)

MARC details
000 -LEADER
fixed length control field 02605nam a22001577a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 200605b2018 ||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9789385998850
082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 637.127 JEN-R
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Jenness, Robert
245 ## - TITLE STATEMENT
Title Principles of dairy Chemistry /
Statement of responsibility, etc. Robert Jenness and Stuart Patton
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. India
Name of publisher, distributor, etc. Medtech Publishers
Date of publication, distribution, etc. 2018
300 ## - PHYSICAL DESCRIPTION
Extent 446 p.
365 ## - TRADE PRICE
Price type code INR
Price amount 495.00.
500 ## - GENERAL NOTE
General note Dairy technology is a broad domain that helps us to understand the significance of food for human health. Since recent decades, there has been observed a substantial scientific revolution in agriculture and food industry; technological advances and marked improvement has made this scientific expansion possible. The present recent edition has been updated to develop a body of knowledge that provides the biochemists, experts, researchers a book with solution allied with all the other aspects of the dairy technology. The organization of the book has emphasized on the rich array of dairy chemistry and represented in a simplest possible way. Salient features This recent edition attempts to explore the wide aspects of dairy chemistry allied with technological advancement in an authoritative and concise manner. The book is intended to serve wide readers including biochemist, food processing experts, agricultural engineers, nutritionist, students, researchers, and academician. The recent edition provides great focus on the updated information till the date of publication. The content is provided with numerous tables, flow charts, line diagrams and illustrations to enhance the learning of dairy chemistry mechanisms. Written in lucid and easy-to-grasp language highlighting the important aspect of dairy chemistry. Brevity, conciseness, readable format and easy accessibility of key information will facilitate readers learning and memorization. The readers may use it for quick understanding of notion and practical plethora about potato processing. Fully revised, new edition includes the references at the end of the chapter for the more detailed information. The book is accompanied with appendix focusing the revised recommended dietary allowances and summary of information of the vitamins. Brief Contents: The Composition of Milk Milk Lipides Lactose Milk Proteins Milk Salts Milk Enzymes Miscellaneous Substances Physical Properties of Milk The Physical Chemistry of Milk Fat Globules Physical Chemistry of the Caseinate-Phosphate Particles in Milk The Effects of Heat on Milk Flavors and off-flavors in Milk and its Products Nutritive Value of Milk.
650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Milk--Composition
952 ## - LOCATION AND ITEM INFORMATION (KOHA)
Withdrawn status
Holdings
Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Home library Current library Shelving location Date acquired Cost, normal purchase price Total Checkouts Total Renewals Full call number Barcode Date last seen Date last checked out Price effective from Koha item type
  Dewey Decimal Classification     630 BITS Pilani Hyderabad BITS Pilani Hyderabad General Stack (For lending) 05/06/2020 495.00 16 2 637.127 JEN-R 41109 24/12/2024 30/03/2024 05/06/2020 Books
An institution deemed to be a University Estd. Vide Sec.3 of the UGC
Act,1956 under notification # F.12-23/63.U-2 of Jun 18,1964
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