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Food Science & Nutrition | Advanced Dairy Chemistry - Volume 1A: Proteins: Basic Aspects, 4th Edition (Authors and Editors)

Advanced Dairy Chemistry

Volume 1A: Proteins: Basic Aspects, 4th Edition

Volume package: Advanced Dairy Chemistry

McSweeney, P. L. H., Fox, P. F. (Eds.)

4th ed. 2013, XVII, 548 p. 113 illus., 40 illus. in color.

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Paul L.H. McSweeney MA, PhD, DSc is Professor of Food Chemistry in the School of Food and Nutritional Sciences, University College, Cork, Ireland.  The overall theme of his research is dairy biochemistry with particular reference to cheese.  He is co-author or co-editor of 10 books on dairy chemistry and cheese science, in addition to numerous research papers and reviews.  He was awarded the Marschall Danisco International Dairy Science Award of the American Dairy Science Association in 2004 and in 2009 a higher doctorate (DSc) on published work by the National University of Ireland.

Patrick F. Fox BSc, PhD, DSc, CChem, FRSC, FICI was Professor and Head of the Department of Food Chemistry at University College, Cork, Ireland, from 1969 to 1997; he retired in December 1997 and is now Emeritus Professor of Food Chemistry. Prof. Fox received PhD degree in Food Chemistry from Cornell University followed by postdoctoral periods in the United States. Prof. Fox’s research has focused on the biochemistry of cheese, the heat stability of milk, physicochemical properties of milk proteins, and food enzymology. He has authored or coauthored about 520 research and review papers, and authored or edited 25 text books on Dairy Chemistry. He was one of the founding editors of the International Dairy Journal. In recognition of his work, Prof. Fox has received the Research & Innovation Award of the (Irish) National Board for Science and Technology (1983), the Miles-Marschall Award of the American Dairy Science Association (1987), Medal of Honour, University of Helsinki (1991), the DSc degree of the National University of Ireland (1993), the Senior Medal for Agricultural & Food Chemistry of the Royal Society for Chemistry (2000), the ISI Highly Cited Award in Agricultural Science (2002), the International Dairy Federation Award (2002), Gold Medal of the UK Society of Dairy Technology (2007), and an autobiography published in Annual Review of Food Science & Technology (2011). Prof. Fox has been invited to lecture in various countries around the world.

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  • Cheese: Chemistry, Physics and Microbiology
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    Cheese: Chemistry, Physics and Microbiology

    Volume 2 Major Cheese Groups

    Fox, P. F. 1999

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    ISBN 978-1-4615-2800-5
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    ISBN 978-0-8342-1339-5
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  • Advanced Dairy Chemistry Volume 3
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    Advanced Dairy Chemistry Volume 3

    Lactose, water, salts and vitamins

    Fox, P. F. 1997, or go to the Latest Edition

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    ISBN 978-1-4757-4409-5
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  • Developments in Dairy Chemistry—3
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    Developments in Dairy Chemistry—3

    Lactose and Minor Constituents

    Fox, P. F. (Ed.) 1985

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    ISBN 978-94-009-4950-8
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    ISBN 978-94-010-8694-3
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  • Developments in Dairy Chemistry—2
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    Developments in Dairy Chemistry—2

    Lipids

    Fox, P. F. (Ed.) 1983

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    ISBN 978-94-010-9231-9
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    ISBN 978-94-010-9233-3
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  • Cheese: Chemistry, Physics and Microbiology
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    Cheese: Chemistry, Physics and Microbiology

    Volume 1 General Aspects

    Fox, P. F. 1993

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    ISBN 978-1-4615-2650-6
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    ISBN 978-1-4613-6138-1
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