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Item Details
Title: ADVANCED DAIRY CHEMISTRY
Volume: v. 2
By: P. F. Fox (Editor)
Format: Hardback

List price: £167.25


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0412606208
ISBN 13: 9780412606205
Publisher: KLUWER ACADEMIC PUBLISHERS GROUP
Edition: 2nd Revised edition
Pages: 452
Description: A comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.
Synopsis: Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.
Publication: Netherlands
Imprint: Kluwer Academic / Plenum Publishers
Returns: Non-returnable
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