Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&b

ISBN: 0306472716
ISBN 13: 9780306472718
By: Patrick Fox Patrick F. Fox

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About this book

Addresses the commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition includes topics such as an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and protein-rich dairy products.

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