Vol. 2 and 3 published by Springer.
Previous ed.: London : Elsevier Applied Science, 1992.
v. 1. Proteins (2 v.)
v. 2. Lipids
v. 3. Lactose, water, salts and minor constituents.
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Advanced dairy chemistry. ISBN 9780387848655. Published by Kluwer Academic/Plenum in 2003. Publication and catalogue information, links to buy online and reader comments.
