About: Advanced dairy chemistry

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An Entity of Type : rdac:C10001, within Data Space : data.idref.fr associated with source document(s)

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type	frbr:Work rdac:C10001
alternative label	Advanced dairy chemistry, Volume 1A, basic aspects Advanced Dairy Chemistry—1 Proteins, Part A / Part B
dc:subject	Protéines du lait Chemistry Food Science Lait Chemistry/Food Science, general Food -- Biotechnology Food science Nutrition Protéines Lait -- Composition chimique Lait -- composition chimique Milk -- Composition Lipides Acides linoléniques Dairy products -- Composition Produits laitiers Beurre Oxystérols
preferred label	Advanced dairy chemistry
Language	http://lexvo.org/id/iso639-3/eng
Subject	http://www.idref.fr/040766799/id http://www.idref.fr/040674746/id http://www.idref.fr/040741273/id http://www.idref.fr/040733076/id http://www.idref.fr/027742784/id http://www.idref.fr/027882888/id http://www.idref.fr/038961229/id http://www.idref.fr/029503191/id http://www.idref.fr/027658449/id http://www.idref.fr/027290107/id http://www.idref.fr/031747639/id
dc:title	Advanced dairy chemistry
Publishing director	Fox, Patrick F. McSweeney, P. L. H.
note	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. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk. P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland
dc:type	Text
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rdaw:P10219	1992
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is primary topic of	http://www.idref.fr/210655321
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