Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

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This updated volume reviews the extensive literature on lactose and its significance in milk products. The volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.

Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents 2010, Springer

ISBN-13: 9781441927422

3rd edition

Trade paperback

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Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents 2009, Springer, New York, NY

ISBN-13: 9780387848648

3rd 2009 edition

Hardcover

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