Paul L. H. McSweeney

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Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents

Advanced Dairy Chemistry (3rd ed.)

Volume 3: Lactose, Water, Salts and Minor Constituents

US$209.00

This updated volume reviews the extensive literature on lactose and its significance in milk...

Advanced Dairy Chemistry Volume 2: Lipids
Springer US (2007)
US$269.00

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the...

Advanced Dairy Chemistry: Volume 1A: Proteins: Basic Aspects, 4th Edition

Advanced Dairy Chemistry (4th ed.)

Volume 1A: Proteins: Basic Aspects, 4th Edition

Springer US (2013)
US$209.00

The leading reference on dairy chemistry, this book offers deep coverage of milk proteins, lipids...

Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
Springer US (2013)
US$289.00

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on...

Encyclopedia of Dairy Sciences
US$1,420.00

Dairy Science includes the study of milk and milk-derived food products, examining the biological,...

Advanced Dairy Chemistry: Volume 1B: Proteins: Applied Aspects

Advanced Dairy Chemistry (4th ed.)

Volume 1B: Proteins: Applied Aspects

US$169.00

The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most...

Cheese: Chemistry, Physics and Microbiology, Volume 1: General Aspects
US$310.00

The market for cheese as a food ingredient has increased rapidly in recent years and now represents...

Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups
US$325.00

The market for cheese as a food ingredient has increased rapidly in recent years and now represents...

Cheese: Chemistry, Physics and Microbiology

Cheese (4th ed.)

Chemistry, Physics and Microbiology

US$475.00

Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of...

Fundamentals of Cheese Science
Springer US (2016)
US$219.00

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing...