Dairy chemistry and biochemistry
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented m...
| Other Authors: | Fox, P. F.,, Uniacke-Lowe, T.,, McSweeney, P. L. H.,, O'Mahony, James A.,, SpringerLink (Online service) |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
Cham :
Springer,
2015.
|
| Physical Description: |
1 online resource (xx, 584 pages) : illustrations (some color) |
| Edition: | Second edition. |
| Subjects: |
Milk
-- Composition.
|
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |