Advanced dairy chemistry. Volume 1A, Proteins [electronic resource] : basic aspects / edited by Paul L.H. McSweeney, Patrick F. Fox.

The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry. Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, the most commercially valuable constituents of milk....

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Bibliographic Details

Online Access:	Full Text (via Springer)
Other Authors:	McSweeney, P. L. H., Fox, P. F.
Other title:	Proteins.
Format:	Electronic eBook
Language:	English
Published:	New York ; London : Springer, ©2013.
Edition:	4th ed.
Subjects:	Milk proteins. Dairy products > Composition.