Advanced dairy chemistry Proteins basic aspects- vol.1A
Material type:
- 9781461447139
- 23 637.1 MCSA
Item type | Current library | Collection | Call number | Status | Barcode | |
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St Aloysius PG Library | Food Science and Technology | 637.1 MCSA (Browse shelf(Opens below)) | Not for loan | PG023695 |
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637.1 FOXA Advanced dairy chemistry Ed3 V2 | 637.1 MCSA Advanced dairy chemistry V1A: proteins basic aspects Ed 4 | 637.1 MCSA Advanced dairy chemistry V3 Ed3 Lactose, water,salts and minor constituents | 637.1 MCSA Advanced dairy chemistry Proteins basic aspects- vol.1A | 637.1 SWAA Milk processing technology. | 637.1 SWAM Milk processing technology | 637.1 TAMA Milk processing and quality management. |
Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.
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