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Название: Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents
Авторы: Paul McSweeney, Patrick F. Fox
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.