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Advanced Dairy Chemistry, Volume 2 Lipids /

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 and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, la...

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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), O'Mahony, James A. (Editor, http://id.loc.gov/vocabulary/relators/edt)
Language:English
Published: Cham : Springer International Publishing : Imprint: Springer, 2020.
Edition:4th ed. 2020.
Subjects:
Food—Biotechnology.
Chemistry.
Nutrition   .
Food Science.
Chemistry/Food Science, general.
Nutrition.
Online Access:https://doi.org/10.1007/978-3-030-48686-0

Internet

https://doi.org/10.1007/978-3-030-48686-0

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