TY  - BOOK
AU  - Jensen,Robert G.
TI  - Handbook of milk composition
T2  - Food science and technology international series
SN  - 9780080533117 (electronic bk.)
AV  - TX556.M5 H33 1995eb
U1  - 613.2/6 22
PY  - 1995///
CY  - San Diego
PB  - Academic Press
KW  - Milk
KW  - Composition
KW  - Handbooks, manuals, etc
KW  - Breast milk
KW  - chemistry
KW  - Milk, Human
KW  - Lait
KW  - Guides, manuels, etc
KW  - Lait de femme
KW  - HEALTH & FITNESS
KW  - Nutrition
KW  - bisacsh
KW  - Diets
KW  - MEDICAL
KW  - Nursing
KW  - Food Content Guides
KW  - Electronic books
N1  - Includes bibliographical references and index; Front Cover; Handbook of Milk Composition; Copyright Page; Contents; Contributors; Foreword; Preface; Chapter I. Introduction; Chapter 2. The Structure of Milk: Implications for Sampling and Storage; Chapter 3. Determinants of Milk Volume and Composition; Chapter 4. Carbohydrates in Milks: Analysis, Quantities, and Significance; Chapter 5. Nitrogenous Components of Milk; Chapter 6. Milk Lipids A. Human Milk Lipids; Chapter 7. Minerals, Ions, and Trace Elements in Milk; Chapter 8. Vitamins in Milk; Chapter 9. Defense Agents in Milk; Chapter 10. Comparative Analysis of Nonhuman Milks
N2  - This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants
UR  - http://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=203338
ER  -