Titlebook: Advanced Dairy Chemistry Volume 3; Lactose, water, salt P. F. Fox Book 19972nd edition Springer Science+Business Media Dordrecht 1997 Vitam

dialect

https://doi.org/10.1007/978-3-642-90904-7haviour in processing, on microbial growth, stability, palatability and overall quality. The importance of water in foods is due to its presence in almost all foods, the dominance of water as a food component, and the physical properties and peculiarities of water in comparison with other food compo

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Cognizance

Hemoptysis

Sicherheitsgrad und Beanspruchungw other minor compounds. Its physical and chemical properties are dependent on a variety of compositional and processing factors. An understanding of these properties is important to the dairy industry as they affect most of the unit operations, e.g. fluid flow, mixing, homogenization, freezing and

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https://doi.org/10.1007/978-1-4757-4409-5Vitamin; chemistry; dairy science; food; food science; lactose; nutrition; proteins

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DRAFT

https://doi.org/10.1007/978-3-642-90904-7undance of reactive functional groups: aldehyde group of lactose, ε-amino group of lysine and other reactive N-groups (e.g. indolyl group of tryptophan, imidazole group of histidine, guanidino group of arginine and the α-amino group of proteins and free amino acids).

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