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Advanced Dairy Chemistry

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Cover of 'Advanced Dairy Chemistry'

Table of Contents

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    Book Overview
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    Chapter 1 Lactose: Chemistry and Properties
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    Chapter 2 Solid and Liquid States of Lactose
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    Chapter 3 Significance of Lactose in Dairy Products
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    Chapter 4 Production and Uses of Lactose
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    Chapter 5 Galacto-oligosaccharides and Other Products Derived from Lactose
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    Chapter 6 Lactose Malabsorption
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    Chapter 7 Non-Enzymatic Degradation Pathways of Lactose and Their Significance in Dairy Products
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    Chapter 8 Milk Oligosaccharides
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    Chapter 9 Milk Salts: Technological Significance
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    Chapter 10 Nutritional Aspects of Minerals in Bovine and Human Milks
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    Chapter 11 Water in Dairy Products
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    Chapter 12 Fat-Soluble Vitamins and Vitamin C in Milk and Milk Products
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    Chapter 13 Vitamins in Milk and Dairy Products: B-Group Vitamins
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    Chapter 14 Flavours and Off-Flavours in Milk and Dairy Products
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    Chapter 15 Physico-chemical Properties of Milk
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    Chapter 16 Erratum to: IV. Significance of Lactose in Milk Powders
Attention for Chapter 6: Lactose Malabsorption
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