rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Dairy Chemistry and Biochemistry
  name:
    name part: Fox, P. F.
    role:
      role term: creator
    role:
      role term: author.
  name:
    name part: Uniacke-Lowe, T.
    role:
      role term: author.
  name:
    name part: McSweeney, P. L. H.
    role:
      role term: author.
  name:
    name part: O'Mahony, J. A.
    role:
      role term: author.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2015
    edition: 2nd ed. 2015.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: XX, 584 p. 295 illus., 26 illus. in color. online resource.
  abstract: 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 milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
  table of contents: 1.Production and Utilization of Milk -- 2.Lactose -- 3.Milk Lipids -- 4.Milk Proteins -- 5.Salts of Milk -- 6.Vitamins in Milk and Dairy Products -- 7.Water in Milk and Dairy Products -- 8.Physical Properties of Milk -- 9.Heat-induced changes in Milk -- 10.Enzymology of Milk and Dairy Products -- 11. Biologically Active Compounds in Milk -- 12.Chemistry and Biochemistry of Cheese -- 13.Chemistry and Biochemistry of Fermented Milk Products.
  note: by P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony.
  subject:
    topic: Chemistry
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  identifier: 9783319148922
  identifier: http://dx.doi.org/10.1007/978-3-319-14892-2
  record info:
    record creation date: 150619
    record change date: 20151204143818.0
    record identifier: 978-3-319-14892-2