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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| Format: | eBook |
| Language: | English |
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Dordrecht :
Springer Science+Business Media,
1997.
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| Edition: | 2nd ed. |
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| Online Access: | Connect to the full text of this electronic book |
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