| 期刊全稱 | Advanced Dairy Chemistry Volume 2: Lipids | | 影響因子2023 | P. F. Fox,P. L. H. McSweeney | | 視頻video | http://file.papertrans.cn/146/145463/145463.mp4 | | 發(fā)行地址 | Provides detailed scientific information on all aspects of milk lipids.Updates previous findings.Introduces new information on butter making, dairy products and cholesterol, and milk fats.Includes sup | | 圖書封面 |  | | 影響因子 | .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 on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.. .Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.. .Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule memb | | Pindex | Book 20063rd edition |
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