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....
में बचाया:
| मुख्य लेखक: | Lampert, Lincoln Maximilian |
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| स्वरूप: | पुस्तक |
| भाषा: | Undetermined |
| प्रकाशित: |
New York
Chemical Pub. Co
1975
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| विषय: | |
| टैग : |
टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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समान संसाधन
-
Drying of milk and milk products
द्वारा: Carl W Hall
प्रकाशित: (1971) -
Milk and milk products: Prepared for the use of agriculture college students
द्वारा: Clarence Henry Eckles
प्रकाशित: (1943) - The relationship between milk production potential and herbage intake of grazing dairy cows /
-
Effects of metabolizable protein on intake and milk production of dairy cows independent of effects on ruminal digestion /
द्वारा: Faverdin, P. -
Standard Methods for the Exanination of Dairy Products
द्वारा: William G Walter
प्रकाशित: (1967)