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:||, , ,|
Springer International Publishing : Imprint: Springer,
|Edition:||2nd ed. 2015.|
|Online Access:||Online version|
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