num_pages: 1349
description: Addresses the commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition includes topics such as an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and protein-rich dairy products.
language: English
title: Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
titlecomplete: Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
ratings_count: 1
publisher: Springer