ENGLISH

Dairy Chemistry and Biochemistry

By Patrick F. Fox , Paul L. H. McSweeney

Book information

Publisher
Springer
Year
1998
ISBN
0412720000, 9780412720000
Language
english
Format
DJVU
Filesize
4 MB (3737060 bytes)
Edition
1998
Pages
494\396
Topic
Chemistry
Time added
2013-05-28 05:13:47

Description

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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