Dairy Chemistry and Biochemistry

Dairy Chemistry and Biochemistry by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony.

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), Uniacke-Lowe, T. (Author), McSweeney, P. L. H. (Author), O'Mahony, J. A. (Author)
Corporate Author: SpringerLink (Online service)
Format: eBook
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2015.
Edition:2nd ed. 2015.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Electronic resources (E-books)
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Call Number: E-Book
Status: Available

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