Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
Advanced Dairy Chemistry: Volume 3 examines lactose, water, salts, and minor constituents within the field of dairy chemistry. This specialized reference is intended for readers exploring the chemical composition and properties of dairy products, with a focused scope suited to academic, technical, and professional study.
About This Book
Advanced Dairy Chemistry: Volume 3 focuses on lactose, water, salts, and minor constituents.
The book presents a specialized treatment of chemical topics relevant to dairy science and the composition of dairy products.
It is suited to readers seeking an academic or professional reference in dairy chemistry, food science, and related fields.
Reviews
No reviews yet. Be the first to review this book!