Modern dairy products : composition, food value, processing, chemistry, bacteriology, testing, imitation dairy products
This book presents reliable information, in a non-technical manner, on the composition, nutritive value, manufacture, chemistry, and bacteriology of milk and dairy products. The book introduces the reader to the broad aspects of the dairy industry and the possibilities of bringing in new techniques....
Guardat en:
| Autor principal: | |
|---|---|
| Format: | Llibre |
| Idioma: | Undetermined |
| Publicat: |
New York
Chemical Pub. Co
1975
|
| Matèries: | |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|