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The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products.
This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. Associate Professor of Food Chemistry and P.
Professor Emeritus of Food Chemistry at University College, Cork, Ireland. Professor Emeritus of Food Chemistry and P. Senior Lecturer in Food Chemistry at University College, Cork, Ireland. Usually dispatched within 3 to 5 business days.