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000727827 020__ $$a9783319148922$$qelectronic book
000727827 020__ $$a3319148923$$qelectronic book
000727827 020__ $$z9783319148915
000727827 0247_ $$a10.1007/978-3-319-14892-2$$2doi
000727827 035__ $$aSP(OCoLC)ocn911389673
000727827 035__ $$aSP(OCoLC)911389673
000727827 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dOCLCO$$dYDXCP$$dUPM$$dVLB$$dAZU
000727827 049__ $$aISEA
000727827 050_4 $$aSF253$$b.D35 2015eb
000727827 08204 $$a637/.1$$223
000727827 24500 $$aDairy chemistry and biochemistry$$h[electronic resource] /$$cP. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony.
000727827 250__ $$aSecond edition.
000727827 264_1 $$aCham :$$bSpringer,$$c2015.
000727827 300__ $$a1 online resource (xx, 584 pages) :$$billustrations.
000727827 336__ $$atext$$btxt$$2rdacontent
000727827 337__ $$acomputer$$bc$$2rdamedia
000727827 338__ $$aonline resource$$bcr$$2rdacarrier
000727827 504__ $$aIncludes bibliographical references and index.
000727827 5050_ $$a1.Production and Utilization of Milk -- 2.Lactose -- 3.Milk Lipids -- 4.Milk Proteins -- 5.Salts of Milk -- 6.Vitamins in Milk and Dairy Products -- 7.Water in Milk and Dairy Products -- 8.Physical Properties of Milk -- 9.Heat-induced changes in Milk -- 10.Enzymology of Milk and Dairy Products -- 11. Biologically Active Compounds in Milk -- 12.Chemistry and Biochemistry of Cheese -- 13.Chemistry and Biochemistry of Fermented Milk Products.
000727827 506__ $$aAccess limited to authorized users.
000727827 520__ $$aThis book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
000727827 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed June 23, 2015).
000727827 650_0 $$aMilk$$xComposition.
000727827 650_0 $$aMilk$$xAnalysis.
000727827 650_0 $$aDairy products$$xComposition.
000727827 650_0 $$aDairy products$$xAnalysis.
000727827 7001_ $$aFox, P. F.,$$eauthor.
000727827 7001_ $$aUniacke-Lowe, T.,$$eauthor.
000727827 7001_ $$aMcSweeney, P. L. H.,$$eauthor.
000727827 7001_ $$aO'Mahony, J. A.,$$eauthor.
000727827 852__ $$bebk
000727827 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-14892-2$$zOnline Access$$91397441.1
000727827 909CO $$ooai:library.usi.edu:727827$$pGLOBAL_SET
000727827 980__ $$aEBOOK
000727827 980__ $$aBIB
000727827 982__ $$aEbook
000727827 983__ $$aOnline
000727827 994__ $$a92$$bISE