Agents of change [electronic resource] : enzymes in milk and dairy products / edited by Alan L. Kelly, Lotte Bach Larsen.

The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk itself is a complex biological fluid that contains a wide range of enzymes with diverse activities, some of which have identifiable functions while others are pres...

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Bibliographic Details

Online Access:	Full Text (via Springer)
Other Authors:	Kelly, Alan L. (Editor), Larsen, Lotte Bach (Editor)
Format:	Electronic eBook
Language:	English
Published:	Cham : Springer, 2021.
Series:	Food engineering series.
Subjects:	Food > Biotechnology. Chemistry, Organic. Enzymes. Microbiology.