316 DAIRY CHEMISTRY AND BIOCHEMISTRY
References
Fennema, O.R. (ed.) (1985) Food Chemistry, 2nd edn, Marcel Dekker, New York.
Holland, B., Welch, A.A., Unwin, I.D. et a/. (1991) McCance and Widdowson’s The Composition
of Foods, 5th edn, Royal Society of Chemistry and Ministery of Agriculture, Fisheries and
Food, Cambridge, London.
Kinsella, J.E. and Fox P.F. (1986) Water sorption by proteins: Milk and whey proteins. CRC
Crit. Rev. Food Sci. Nutr., 24, 91-139.
Marcos, A. (1993) Water activity in cheese in relation to composition, stability and safety, in
Cheese: Chemistrj, Physics and Microbiology, Vol. 1, 2nd edn (ed. P.F. Fox), Chapman &
Hall, London, pp. 439-69.
Roos, Y. (1997) Water in milk products, in Advanced Dairy Chemistry, Vol. 3: Lactose, Water,
Salts and Vitamins (ed. P.F. Fox), Chapman & Hall, London, pp. 306-46.
Suggested reading
Fennerna, O.R. (ed.) (1985) Food Chemistry, 2nd edn, Marcel Dekker, New York.
Rockland, L.B. and Beuchat, L.R. (eds) (1987) Water Activify: Theory and Applicarions to Food,
Roos. Y. (1997) Water in milk products, in Advanced Dairy Chemistry, Vol. 3: Lactose, Wafer,
Marcel Dekker, New York.
Salts and Vitamins (ed. P.F. Fox), Chapman & Hall, London, pp. 306-46.