01456nam a22002057a 450000500170000000800410001702000180005804000070007604100080008308200200009110000250011124500610013625000120019726000270020930000310023636500700026752008620033765000320119970000190123120220421101245.0220307b           ||||| |||| 00| 0 eng d  a9781461447139  cAL  aeng  223a637.1bMCSA  aMcSweeney, Paul L H   aAdvanced dairy chemistrybProteins basic aspects- vol.1A  a4th ed.  aLondonbSpringerc2013  axvii,548p.bHBc26x18.1cm.  2GeneralaVBI-1344b₹16518.09c₹d₹22024.12e25%f21-02-2022  aProfessor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.  2AgricultureaDairy products  aFox, Patrick F