Biochemistry of milk products /
Contributor(s): Andrews, A. T | Varley, J
| Royal Society of Chemistry (Great Britain).
Series: Special publication (Royal Society of Chemistry (Great Britain)): no. 150.Publisher: Cambridge : Royal Society of Chemistry, c1994Description: viii, 181 p. : ill. ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 0851867022; 9780851867021 :.Subject(s): Dairy products -- Composition -- Congresses | Biochemistry -- Congresses | Alimentos (bioquimica) $2 larpcal | Leite e laticinios (tecnologia) $2 larpcal | Proteins BiotechnologyDDC classification: 574.19296 Summary: Featuring contributions from the milk and dairy products sector as well as scientific researchers, this volume explores all aspects of the cheese-making process at the molecular level, as well as the functional behaviour of milk proteins.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Standard Loan
|
ATU Sligo Yeats Library Withdrawn | 574.19296 (Browse shelf(Opens below)) | 1 | Available | 0038131 |
"The proceedings of a symposium organised by the Food Chemistry Group, RSC Industrial Division, held on 14 December 1993 at Reading University"--T.p. verso.
Includes bibliographical references and index.
Featuring contributions from the milk and dairy products sector as well as scientific researchers, this volume explores all aspects of the cheese-making process at the molecular level, as well as the functional behaviour of milk proteins.