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Developments in Dairy Chemistry-2
P. F. . Ed(S): Fox
€ 68.23
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Description for Developments in Dairy Chemistry-2
Paperback. Editor(s): Fox, P. F. Num Pages: 440 pages, 12 black & white illustrations, biography. BIC Classification: PN; PSBH. Category: (P) Professional & Vocational. Dimension: 229 x 152 x 23. Weight in Grams: 646.
Many of the desirable flavour and textural attributes of dairy products are due to their lipid components; consequently, milk lipids have, tradi tionally, been highly valued, in fact to the exclusion of other milk components in many cases. Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the form of butter has declined in some countries, this has been offset in many cases by increasing consumption of cheese and fermented liquid dairy products. This text on milk lipids is the second in a series entitled Developments in Dairy Chemistry, the ... Read more
Many of the desirable flavour and textural attributes of dairy products are due to their lipid components; consequently, milk lipids have, tradi tionally, been highly valued, in fact to the exclusion of other milk components in many cases. Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the form of butter has declined in some countries, this has been offset in many cases by increasing consumption of cheese and fermented liquid dairy products. This text on milk lipids is the second in a series entitled Developments in Dairy Chemistry, the ... Read more
Product Details
Format
Paperback
Publication date
2012
Publisher
Springer Netherlands
Number of pages
440
Condition
New
Number of Pages
430
Place of Publication
Dordrecht, Netherlands
ISBN
9789401092333
SKU
V9789401092333
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
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