Handbook of Milk Composition

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Robert G. Jensen
Academic Press, 1995 - Science - 919 pages
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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.

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About the author (1995)

Robert G. Jensen is professor and chairman of the Geography Department at Syracuse University. Theodore Shabad is lecturer in the Department of Geography at Columbia University and editor of the journal Soviet Geography. Arthur W. Wright is professor and chairman of the Department of Economics at the University of Connecticut.

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