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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Advanced Dairy Chemistry Vol 3: Lactose, Water, Salts, and Vitamins

Advanced Dairy Chemistry Vol 3: Lactose, Water, Salts, and Vitamins

Fox, Patrick
Fox, P. F.

Hardcover

Technology & Engineering

Currently unavailable to order

ISBN10: 0412630206
ISBN13: 9780412630200
Publisher: Springer Nature
Published: Jan 1 1997
Pages: 536
Weight: 2.53
Height: 1.51 Width: 6.22 Depth: 9.68
Language: English
This is the third volume in the series on the chemistry and physical chemistry of milk constituents. Volumes 1 and 2 dealt with the commercially important constituents proteins and lipids, respectively. Although the constituents dealt with in this volume are of less commercial importance, they are, nevertheless, of major significance in the chemical, physical, technological, nutritional and physiological properties of milk and milk products. The constituents of milk dealt with in this volume are lactose, water, milk salts and vitamins. The chemical and enzymatic modification of lactose and the physico-chemical properties of milk are also discussed.

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