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Paperback Developments in Dairy Chemistry--2: Lipids Book
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ISBN: 9401092338

ISBN13: 9789401092333

Developments in Dairy Chemistry--2: Lipids

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Many of the desirable flavour and textural attributes of dairy products are due to their lipid components; consequently, milk lipids have, tradi- tionally, been highly valued, in fact to the exclusion... This description may be from another edition of this product.

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Format: Paperback

Condition: New

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