Advanced Dairy Chemistry

Volume 3: Lactose, Water, Salts and Minor Constituents

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Chemistry, General Chemistry
Cover of the book Advanced Dairy Chemistry by , Springer New York
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9780387848655
Publisher: Springer New York Publication: April 20, 2009
Imprint: Springer Language: English
Author:
ISBN: 9780387848655
Publisher: Springer New York
Publication: April 20, 2009
Imprint: Springer
Language: English

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.

Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk.

P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.

Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk.

P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

More books from Springer New York

Cover of the book School Shootings by
Cover of the book Urban Transportation Planning in the United States by
Cover of the book Robust Emotion Recognition using Spectral and Prosodic Features by
Cover of the book The Physics of Invisibility by
Cover of the book Surgical Management of Urolithiasis by
Cover of the book Ultrasonography of the Abdomen by
Cover of the book Atlas of Spleen Pathology by
Cover of the book Metal Ion in Stroke by
Cover of the book Image-Guided Spine Interventions by
Cover of the book Synaptic Plasticity in Pain by
Cover of the book Integrated Circuits for Analog Signal Processing by
Cover of the book Archaeological Practice in Great Britain by
Cover of the book Musculoskeletal Injuries in the Military by
Cover of the book The Enlightenment and Its Effects on Modern Society by
Cover of the book Health Impact Assessment in the United States by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy