Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability ...
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Until relatively recently, milk was valued mainly for its fat content. Although their importance in milk products has decreased, milk lipids have many interesting, even unique, functional and organoleptic properties and are still the subject of considerable research. This is a comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as an emulsion in milk and milk products, their biosynthesis, chemical stability, nutritional aspects and their role in consumer acceptability of dairy products.
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Add this copy of Advanced Dairy Chemistry: Lipids (Second Edition) to cart. $35.68, fair condition, Sold by Anybook rated 4.0 out of 5 stars, ships from Lincoln, UNITED KINGDOM, published 1995 by Chapman & Hall.
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Seller's Description:
Volume 2. This is an ex-library book and may have the usual library/used-book markings inside. This book has hardback covers. In fair condition, suitable as a study copy. No dust jacket. Library sticker on front cover. Please note the Image in this listing is a stock photo and may not match the covers of the actual item, 730grams, ISBN: 9780412606205.
