Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts and Minor Constituents /

• Corporate Author: SpringerLink (Online service)
• Other Authors: McSweeney, Paul (Editor), Fox, Patrick F. (Editor)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2009.
• Subjects: Chemistry.; Food > Biotechnology.; Food Science.; Chemistry/Food Science, general.

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. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lacto...