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....

Cur síos iomlán

Đã lưu trong:
Sonraí Bibleagrafaíochta
Príomhúdar: Lampert, Lincoln Maximilian
Formáid: Leabhar
Teanga:Undetermined
Foilsithe: New York Chemical Pub. Co 1975
Ábhair:
Clibeanna: Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ

Míreanna Comhchosúla