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Advanced Dairy Chemistry: Lipids v. 2 (Hardback)
  • Advanced Dairy Chemistry: Lipids v. 2 (Hardback)
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Advanced Dairy Chemistry: Lipids v. 2 (Hardback)

(editor)
£167.25
Hardback 452 Pages / Published: 01/10/1994
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Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.

Publisher: Kluwer Academic Publishers Group
ISBN: 9780412606205
Number of pages: 452
Weight: 750 g
Dimensions: 234 x 156 x 28 mm
Edition: 2nd Revised edition

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