Abstract
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.
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