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Advanced dairy chemistry. Volume 1: proteins, part a and b
Publication details: Kluwer Academic, 2003Edition: 3rd edISBN: 0306472716Subject(s): Dairy industry | Dairy cattle, dairy farming, milk industry, dairy industry | Food processing, food research, food technology | Milk and milk processing | Milk | Milk protein | Caseins | Enzymes in milk | Lipases | Milk compositionLOC classification: SF253| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | SF253 FOX (Browse shelf(Opens below)) | 1 | Available | 155175 | |
| Book - Standard loan | CAFRE Loughry Library | SF253 FOX (Browse shelf(Opens below)) | 2 | Available | 155179 |
This text covers aspects of the increasingly important functional properties of proteins, lipases, casein association, and analytical methods for milk proteins, as well as other, related, areas of dairy chemistry.
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