Advanced Dairy Chemistry, Volume 2: Lipids, Second Edition covers the chemical, physical and rheological properties of milk lipids, their st atus as an emulsion in milk and milk products, their biosynthesis, che mical stability, nutritional aspects, and their role in consumer accep tability of dairy products. This book is effectively a second edition of a very successful second volume in the series Developments in Dairy Chemistry. Professor Fox, himself extremely well known and respected in this field, has pulled together an impressive international list of contributors.
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