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Advanced Dairy Chemistry
N/A
€ 360.86
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Description for Advanced Dairy Chemistry
Hardcover. The leading reference on dairy chemistry, this book offers deep coverage of milk proteins, lipids and lactose. For the 4th edition, the editors have expanded, updated and reorganized the contents, creating a timely resource for the current state of the art. Editor(s): McSweeney, P. L. H.; Fox, P. F. Num Pages: 565 pages, 62 black & white tables, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 261 x 186 x 36. Weight in Grams: 1204.
Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised ... Read more
Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised ... Read more
Product Details
Format
Hardback
Publication date
2013
Publisher
Springer-Verlag New York Inc. United States
Number of pages
675
Condition
New
Number of Pages
548
Place of Publication
New York, NY, United States
ISBN
9781461447139
SKU
V9781461447139
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About N/A
Paul L.H. McSweeney MA, PhD, DSc is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland. The overall theme of his research is dairy biochemistry with particular reference to cheese. He is co-author or co-editor of 10 books on dairy chemistry and cheese science, in addition to numerous research papers and reviews. He ... Read more
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