by
P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney
Language: English
Release Date: June 19, 2015
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented...