Advanced Dairy Chemistry: Lipids
Paul McSweeney (Editor) Patrick F. Fox (Editor)
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 on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.
سب زمرہ:
جلد:
volume 2
سال:
2006
اشاعت:
3rd
ناشر کتب:
Springer
زبان:
english
صفحات:
816
ISBN 10:
0387263640
ISBN 13:
9780387263649
فائل:
PDF, 9.06 MB
IPFS:
,
english, 2006
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