Milk Proteins by Mike Boland
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.-
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A Closer Look at Homogenization
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The Nutrition Transition
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Nondestructive Food Evaluation
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Vitamin E
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International Food Safety Handbook
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Transport Properties of Foods
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Freezing Effects on Food Quality
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Polysaccharide Association Structures in Food
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Introduction to Food Engineering 2E
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Computerized Control Systems in the Food Industry
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Handbook of Vegetable Preservation and Processing
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Techniques for Analyzing Food Aroma
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Clostridium Botulinum
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Seafood Enzymes
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Berry Fruit
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Seafood
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Antimicrobials in Food
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Advanced Technologies for Meat Processing
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Handbook of Brewing
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Coloring of Food, Drugs, and Cosmetics
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Kinetic Modeling of Reactions In Foods
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Instrumental Methods for Quality Assurance in Foods
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Handbook of Nutrition and Diet
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Rice Science and Technology
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Cereals in Breadmaking
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The Chemistry and Technology of Pectin
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Principles of Enzymology for the Food Sciences
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Applied Dairy Microbiology
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Trace Minerals in Foods
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Complex Carbohydrates in Foods
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Novel Food Processing Technologies
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Handbook of Fruit Science and Technology
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Vitamins In Foods
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Omega-3 Fatty Acids in Health and Disease
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Risk Management for Food Allergy
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Handbook of Microwave Technology for Food Application
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Analyzing Food for Nutrition Labeling and Hazardous Contaminants
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Enzymes in Food Processing
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The Produce Contamination Problem
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Food Texture
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Thermobacteriology in Food Processing
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Starch
| SKU | Unavailable |
| ISBN 13 | |
| ISBN 10 | |
| Title | Milk Proteins |
| Author | Mike Boland |
| Series | |
| Condition | Unavailable |
| Binding Type | |
| Publisher | |
| Year published | |
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| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |
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