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....
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| Autor principal: | |
|---|---|
| Formato: | Livro |
| Idioma: | Undetermined |
| Publicado em: |
New York
Chemical Pub. Co
1975
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| Assuntos: | |
| Tags: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
| LEADER | 00988nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_144833 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 112.86 | ||
| 082 | |a 637.1 | ||
| 082 | |b L237 | ||
| 100 | |a Lampert, Lincoln Maximilian | ||
| 245 | 0 | |a Modern dairy products : | |
| 245 | 0 | |b composition, food value, processing, chemistry, bacteriology, testing, imitation dairy products | |
| 245 | 0 | |c by Lincoln M. Lampert. | |
| 260 | |a New York | ||
| 260 | |b Chemical Pub. Co | ||
| 260 | |c 1975 | ||
| 520 | |a 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. Visit us at www.chemical-publishing.com | ||
| 650 | |a Milk,Dairy products,Sữa | ||
| 904 | |i Năm | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||