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

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9780387848648: Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
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The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.

Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.

Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk.

P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.

About the Author:

P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry and P.L.H. McSweeney Ph.D., is a Senior Lecturer in Food Chemistry at University College, Cork, Ireland.  

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Editorial: Springer-Verlag New York Inc., United States (2012)
ISBN 10: 0387848649 ISBN 13: 9780387848648
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Descripción Springer-Verlag New York Inc., United States, 2012. Hardback. Estado de conservación: New. 3rd ed. 2009. 230 x 152 mm. Language: English . Brand New Book. The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland. Nº de ref. de la librería LIB9780387848648

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McSweeney, P. L. H. (EDT)/ Fox, P. F. (EDT)
Editorial: Springer-Verlag New York Inc. 2009-03-26, New York, NY (2009)
ISBN 10: 0387848649 ISBN 13: 9780387848648
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Descripción Springer-Verlag New York Inc. 2009-03-26, New York, NY, 2009. hardback. Estado de conservación: New. Nº de ref. de la librería 9780387848648

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Editorial: Springer-Verlag New York Inc., United States (2012)
ISBN 10: 0387848649 ISBN 13: 9780387848648
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Descripción Springer-Verlag New York Inc., United States, 2012. Hardback. Estado de conservación: New. 3rd ed. 2009. 230 x 152 mm. Language: English . Brand New Book. The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland. Nº de ref. de la librería LIB9780387848648

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Paul L. H. McSweeney
Editorial: Springer-Verlag Gmbh Sep 2012 (2012)
ISBN 10: 0387848649 ISBN 13: 9780387848648
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Descripción Springer-Verlag Gmbh Sep 2012, 2012. Buch. Estado de conservación: Neu. 244x159x48 mm. Neuware - The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland. 778 pp. Englisch. Nº de ref. de la librería 9780387848648

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Paul L. H. McSweeney
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ISBN 10: 0387848649 ISBN 13: 9780387848648
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Agrios-Buch
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Descripción Springer-Verlag Gmbh Sep 2012, 2012. Buch. Estado de conservación: Neu. 244x159x48 mm. Neuware - The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland. 778 pp. Englisch. Nº de ref. de la librería 9780387848648

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Paul L. H. McSweeney
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Rheinberg-Buch
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Descripción Springer-Verlag Gmbh Sep 2012, 2012. Buch. Estado de conservación: Neu. 244x159x48 mm. Neuware - The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland. 778 pp. Englisch. Nº de ref. de la librería 9780387848648

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ISBN 10: 0387848649 ISBN 13: 9780387848648
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Descripción 2009. Estado de conservación: New. Nº de ref. de la librería L9780387848648

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P. L. H. McSweeney
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Descripción Springer-Verlag New York Inc., 2009. HRD. Estado de conservación: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería I1-9780387848648

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McSweeney, Paul L. H.
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Descripción Springer, 2016. Paperback. Estado de conservación: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Nº de ref. de la librería ria9780387848648_lsuk

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PAUL L. H. MCSWEENEY
Editorial: Springer (2009)
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Descripción Springer, 2009. Hardback. Estado de conservación: NEW. 9780387848648 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Nº de ref. de la librería HTANDREE0274832

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