Developments in Dairy Chemistry--2: Lipids

by Patrick F. Fox

Many of the desirable flavour and textural attributes of dairy products are due to their lipid components; consequently, milk lipids have, tradi- tionally, been highly valued, in fact to the exclusion... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 9401092338
• ISBN13: 9789401092333
• Release Date: June 2012
• Publisher: Springer
• Length: 430 Pages
• Weight: 1.30 lbs.
• Dimensions: 0.9" x 6.0" x 9.0"