Dairy Chemistry and Biochemistry
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...
| Main Authors: | , , , |
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| Corporate Author: | |
| Language: | English |
| Published: |
Cham :
Springer International Publishing : Imprint: Springer,
2015.
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| Edition: | 2nd ed. 2015. |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/978-3-319-14892-2 |