Andere Kunden interessierten sich auch für
![Milk its Nature and Composition; a Handbook on the Chemistry and Bacteriology of Milk, Butter and Cheese]( "Milk its Nature and Composition; a Handbook on the Chemistry and Bacteriology of Milk, Butter and Cheese")
Milk its Nature and Composition; a Handbook on the Chemistry and Bacteriology of Milk, Butter and Cheese33,99 €![The Preservation of Fishery Products for Food]( "The Preservation of Fishery Products for Food")
The Preservation of Fishery Products for Food37,99 €![Technical Calculations for Sugar Works]( "Technical Calculations for Sugar Works")
Technical Calculations for Sugar Works32,99 €![Methods of Analysis and Laboratory Control of the Great Western Sugar Company]( "Methods of Analysis and Laboratory Control of the Great Western Sugar Company")
Methods of Analysis and Laboratory Control of the Great Western Sugar Company37,99 €![The Principal Starches Used as Food: Illustrated With Photo-micographys With a Short Description of Their Origin and Characters]( "The Principal Starches Used as Food: Illustrated With Photo-micographys With a Short Description of Their Origin and Characters")
The Principal Starches Used as Food: Illustrated With Photo-micographys With a Short Description of Their Origin and Characters32,99 €![A History Of The Canning Industry]( "A History Of The Canning Industry")
A History Of The Canning Industry33,99 €![The Neutralization of Cotton-seed oil for Edible Purposes]( "The Neutralization of Cotton-seed oil for Edible Purposes")
The Neutralization of Cotton-seed oil for Edible Purposes32,99 €
Originally published in 1920, this is a pioneering study of the biochemical processes that occur during the ripening of Camembert cheese. Arthur Wayland Dox, an American biochemist, analyzes the role of proteolytic enzymes in the breakdown of protein molecules, which leads to the distinctive flavor and texture of Camembert cheese. He also examines the effects of temperature, humidity, and other environmental factors on the ripening process. This book is a classic in the field of dairy science, and a must-read for anyone interested in the chemistry of food. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.