Dairy Fats and Related ProductsISBN: 978-1-4051-5090-3
Hardcover
344 pages
May 2009, Wiley-Blackwell
 Other Available Formats: E-book
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"A strong point of this book is the discussion of the nutritional properties of milk fat. It blows away some common misconceptions and argues a powerful case for the benefits of fat components wit specific health benefits. This book represents good value and is a must for students and for technologists with an interest in all aspects of milk fat processing." (Journal of Dairy Technology, August 2009)
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