Neues e-Book „Understanding and improving the functional and nutritional properties of milk“

Verlagsinformation:

The dairy sector is under increasing scrutiny on environmental, welfare and health grounds. One way of addressing these challenges is to highlight and optimise the nutritional and functional properties of milk as part of a balanced diet. Understanding and improving the functional and nutritional properties of milk reviews the latest research on the remarkable range of functional and nutritional properties of milk that make it both a key food source and ingredient in a wide range of dairy products. The collection discusses proteins, lipids, carbohydrates and other components of milk, as well as how our understanding can be used to optimise the quality of milk and dairy products such as cheese and yoghurt.

Diese Neuerscheinung vom März 2022 steht zum Download und zum Lesen auf der Plattform von Taylor & Francis für berechtigte NutzerInnen dauerhaft zur Verfügung.

Über die Suchoberfläche Vetmed:seeker und direkt über den Plattformlink ist der Zugriff auf den Volltext möglich.