The Relation of Food to Milk-fat PDF Download
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Author: Leroy Anderson
Publisher:
ISBN:
Category : Dairy cattle
Languages : en
Pages : 40
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Book Description
Author: Leroy Anderson
Publisher:
ISBN:
Category : Dairy cattle
Languages : en
Pages : 40
Get Book Here
Book Description
Author: Leroy Anderson
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 52
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Book Description
Author: Jean-Pierre Montmayeur
Publisher: CRC Press
ISBN: 1420067761
Category : Medical
Languages : en
Pages : 646
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Book Description
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309037956
Category : Medical
Languages : en
Pages : 384
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Book Description
This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research. In addition, the volume reviews dietary and health recommendations from major health organizations and notes specific target levels for nutrients.
Author: National Research Council
Publisher: National Academies Press
ISBN: 0309024404
Category : Technology & Engineering
Languages : en
Pages : 256
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Book Description
Author: Whitman Howard Jordan
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 50
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Book Description
Author: Charles Dayton Woods
Publisher:
ISBN:
Category : Feeds
Languages : en
Pages : 48
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Book Description
Author: Leroy Anderson
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 112
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Book Description
Author: Fritz Wilhelm Woll
Publisher:
ISBN:
Category : Butter
Languages : en
Pages : 104
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Book Description
Author: Young W. Park
Publisher: John Wiley & Sons
ISBN: 1118534204
Category : Technology & Engineering
Languages : en
Pages : 1063
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Book Description
Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatly expanded in recent years beyond the horizon of nutritional subsistence of infants: it is now recognized to be more than a source of nutrients for the healthy growth of children and nourishment of adult humans. Alongside its major proteins (casein and whey), milk contains biologically active compounds, which have important physiological and biochemical functions and significant impacts upon human metabolism, nutrition and health. Many of these compounds have been proven to have beneficial effects on human nutrition and health. This comprehensive reference is the first to address such a wide range of topics related to milk production and human health, including: mammary secretion, production, sanitation, quality standards and chemistry, as well as nutrition, milk allergies, lactose intolerance, and the bioactive and therapeutic compounds found in milk. In addition to cow’s milk, the book also covers the milk of non-bovine dairy species which is of economic importance around the world. The Editors have assembled a team of internationally renowned experts to contribute to this exhaustive volume which will be essential reading for dairy scientists, nutritionists, food scientists, allergy specialists and health professionals.
