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Advanced Dairy Chemistry Volume 1A: Proteins: Basic Aspects, 4th Edition /

The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry.  Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk...

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Corporate Author: SpringerLink (Online service)
Other Authors: McSweeney, Paul L. H. (Editor, http://id.loc.gov/vocabulary/relators/edt), Fox, Patrick F. (Editor, http://id.loc.gov/vocabulary/relators/edt)
Language:English
Published: New York, NY : Springer US : Imprint: Springer, 2013.
Edition:4th ed. 2013.
Subjects:
Food—Biotechnology.
Proteins .
Microbiology.
Food Science.
Protein Science.
Online Access:https://doi.org/10.1007/978-1-4614-4714-6

Internet

https://doi.org/10.1007/978-1-4614-4714-6

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