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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...

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Bibliographic Details
Main Authors: Fox, P. F. (Author, http://id.loc.gov/vocabulary/relators/aut), Uniacke-Lowe, T. (http://id.loc.gov/vocabulary/relators/aut), McSweeney, P. L. H. (http://id.loc.gov/vocabulary/relators/aut), O'Mahony, J. A. (http://id.loc.gov/vocabulary/relators/aut)
Corporate Author: SpringerLink (Online service)
Format: Electronic eBook
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2015.
Edition:2nd ed. 2015.
Subjects:
Food—Biotechnology.
Food Science.
Online Access:https://doi.org/10.1007/978-3-319-14892-2
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https://doi.org/10.1007/978-3-319-14892-2

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