Advanced dairy chemistry. Volume 3, Lactose, water, salts and vitamins /

This is the third volume in the series on the chemistry and physical properties 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,...

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Bibliographic Details

Corporate Author:	SpringerLink (Online service)
Other Authors:	Fox, P. F.
Format:	eBook
Language:	English
Published:	Dordrecht : Springer Science+Business Media, 1997.
Edition:	2nd ed.
Subjects:	Milk > Composition. Dairy products > Composition. Electronic books.
Online Access:	Connect to the full text of this electronic book