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Book reviews
Publication year - 1986
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1986.tb02381.x
Subject(s) - ice cream , lactose , dairy industry , food science , milk protein , chemistry , polymer science , chemical engineering , engineering
Book reviewed in this article: Developments in dairy chemistry — 3. Lactose and minor constituents. Edited by P F Fox 1985. Ice cream making . By James Rothwell. Sorption isotherms and water activity of food materials. By W Wolf, W E L Spiess and G Jung. Milk proteins 84 . Proceedings of the International Congress on Milk Proteins, Luxembourg. 7–11 May 1984. Edited by T E Galesloot & B J Tinbergen.