Advanced Dairy Chemistry Lipids

Advanced Dairy Chemistry, Volume 2: Lipids, Second Edition covers the chemical, physical & rheological properties of milk lipids, their status as an emulsion in milk & milk products, their biosynthesis, chemical stability, nutritional aspects, & their role in consumer acceptability 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 & respected in this field, has pulled together an impressive international list of contributors.Fox, Patrick F. is the author of 'Advanced Dairy Chemistry Lipids', published 1995 under ISBN 9780412606205 and ISBN 0412606208.