00988nam a2200217Ia 4500 CTU_144833 210402s9999 xx 000 0 und d 112.86 637.1 L237 Lampert, Lincoln Maximilian Modern dairy products : composition, food value, processing, chemistry, bacteriology, testing, imitation dairy products by Lincoln M. Lampert. New York Chemical Pub. Co 1975 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 Milk,Dairy products,Sữa Năm Trung tâm Học liệu Trường Đại học Cần Thơ