Overview: Provides detailed scientific information on all aspects of milk lipids.Updates previous findings.Introduces new information on butter making, dairy products and cholesterol, and milk fats.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 and 2000s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents..Advanced Dairy Chemistry Volume 2: Lipids, Fourth Edition., is un
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