Structure of Dairy Products

an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: information of importance in product development and quality control internationally known contributing authors and book editor thorough coverage of all major aspects of the subject core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves. [Publisher's Text]

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