Bioactive Components of Milk

2007. Buch. xvi, 496 S.: 47 s/w-Tabelle, Bibliographien. Hardcover
Springer ISBN 978-0-387-74086-7
Format (B x L): 15,5 x 23,5 cm
Gewicht: 966 g
In englischer Sprache
Das Werk ist Teil der Reihe:
Dairy foods have huge potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.



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Describes the derived components of milk and their diverse activities
Herausgegeben von: link iconZsuzsanna Bosze