Academic Press | Milk Proteins: From Expression To Food, 3rd Edition (2020 EN)

Author: Mike Boland (Editor), Harjinder Singh (Editor)
Full Title: Milk Proteins: From Expression To Food, 3rd Edition
Publisher: Academic Press; 3rd edition (November 20, 2019)
Year: 2020
ISBN-13: 9780128152522 (978-0-12-815252-2), 9780128152515 (978-0-12-815251-5)
ISBN-10: 0128152524, 0128152516
Pages: 764
Language: English
Genre: Food Science: Milk and Dairy Products
File type: PDF (True, but nonnative Cover)
Quality: 9/10
Price: $175.00


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. Using a unique "field-to-table" approach, this 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.


Key Features:
✓ Presents a comprehensive overview of the biology, processing, chemistry and nutrition of milk proteins
✓ Features the latest science and developments
✓ Explores the use of milk proteins from industry viewpoints
✓ Features internationally recognized editors and authors who bring academic and industrial insights to this important topic

Readership:
Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will find this information valuable to their work.

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