BOOK

Fundamentals of Dairy Chemistry

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A foundational text covering the chemical composition of milk and dairy products, including proteins, fats, lactose, minerals, and their functional and technological properties.

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Availability

Detail Information

Series Title

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Call Number

574.192 W365

Publisher

: Springer / AVI Publishing.,

Collation

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Language

English

ISBN/ISSN

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Classification

574.192

Content Type

text

Media Type

unmediated

Carrier Type

volume

Edition

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Subject(s)

Dairy chemistry; Milk composition; Food science; D

Specific Detail Info

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Statement of Responsibility

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Other version/related

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