Milk proteins : from expression to food / edited by Mike Boland, Harjinder Singh.

Format:

Book

Contributor:

Boland, Mike, editor.

Singh, Harjinder, editor.

Language:

English

Subjects (All):

Milk proteins.

Physical Description:

1 online resource (764 pages)

Edition:

Third edition.

Place of Publication:

London, England : Academic Press, [2020]

Summary:

"Using a unique "field-to-table" approach, Milk Proteins: From Expression to Food, Third Edition provides comprehensive coverage of new developments and insights into the entire dairy food chain - from the source to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutrition of milk proteins and features the latest science and developments. Valuable application-based information is made available through the exploration of the use of milk proteins from industry viewpoints. Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work"-- Provided by publisher.

Notes:

Description based on print version record.

ISBN:

0-12-815252-4