Dairy Chemistry and Biochemistry

Dairy Chemistry and Biochemistry

Author: P. F. Fox

Publisher: Springer Science & Business Media

ISBN: 0412720000

Category: Nature

Page: 494

View: 423

The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview should be of value to all dairy scientists and students.
Dairy Chemistry and Biochemistry
Language: en
Pages: 494

Dairy Chemistry and Biochemistry

Authors: P. F. Fox, P. L. H. McSweeney
Categories: Nature
Type: BOOK - Published: 1998-06-30 - Publisher: Springer Science & Business Media

The book provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins) and of the chemical aspects of principal families of dairy products. It also covers applied aspects, such as heat-induced changes and the use of enzymes, and principal physical properties. This concise overview
Advanced Dairy Chemistry
Language: en
Pages: 778

Advanced Dairy Chemistry

Authors: Paul L. H. McSweeney, Patrick F. Fox
Categories: Technology & Engineering
Type: BOOK - Published: 2009-04-20 - Publisher: Springer Science & Business Media

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor
Cheese: Chemistry, Physics and Microbiology, Volume 1
Language: en
Pages: 656

Cheese: Chemistry, Physics and Microbiology, Volume 1

Authors: Patrick F. Fox, Paul L. H. McSweeney, Timothy M. Cogan, Timothy P. Guinee
Categories: Medical
Type: BOOK - Published: 2004-09-29 - Publisher: Academic Press

V. 1. General aspects -- v. 2. Major cheese groups.
Fundamentals of Dairy Chemistry
Language: en
Pages: 779

Fundamentals of Dairy Chemistry

Authors: Noble P. Wong
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun damentals of Dairy Science 1928, 1935
Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
Language: en
Pages: 1346

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B

Authors: Patrick F. Fox, Paul L. H. McSweeney
Categories: Technology & Engineering
Type: BOOK - Published: 2013-09-24 - Publisher: Springer

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry. This series of volume~ is intended to be a coordinated and authoritative treatise on Dairy Chemistry. In