@article{958922,
      recid = {958922},
      author = {McSweeney, P. L. H., and Fox, P. F., and O'Mahony, James  A.,},
      title = {Advanced dairy chemistry., Volume 2,: Lipids /},
      pages = {1 online resource},
      note = {Includes index.},
      abstract = {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  and 2000s. The series is the leading reference on dairy  chemistry, providing in-depth coverage of milk proteins,  lipids, lactose, water and minor constituents. Advanced  Dairy Chemistry Volume 2: Lipids, Fourth Edition, is unique  in the literature on milk lipids, a broad field that  encompasses a diverse range of topics, including synthesis  of fatty acids and acylglycerols, compounds associated with  the milk fat fraction, analytical aspects, behavior of  lipids during processing and their effect on product  characteristics, product defects arising from lipolysis and  oxidation of lipids, as well as nutritional significance of  milk lipids. In the years since the publication of the  third edition there have been significant developments in  milk lipids and these are reflected in changes to this  volume. Most topics included in the third edition are  retained in the current edition, which has been updated; in  some cases, new authors have given their perspective on  certain topics. Chapters on nutritional significance of  dairy lipids have been considerably revised. This  authoritative work summarizes current knowledge on milk  lipids and suggests areas for further work. It will be very  valuable to dairy scientists, chemists and others working  in dairy research or in the dairy industry.},
      url = {http://library.usi.edu/record/958922},
      doi = {https://doi.org/10.1007/978-3-030-48686-0},
}