Dairy Chemistry And Biochemistry

Author: Patrick F. Fox, Paul McSweeney,
Publisher: Springer
Keywords: biochemistry, chemistry, dairy
Pages: 496
Published: 1998-06-30
Language: English
ISBN-10: 0412720000     ISBN-13: 9780412720000
Binding: Hardcover (1)
List Price: 259.00 USD
The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.

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