Modern dairy products :

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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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書誌詳細
第一著者:	Lampert, Lincoln Maximilian
フォーマット:	図書
言語:	Undetermined
出版事項:	New York Chemical Pub. Co 1975
主題:	Milk,Dairy products,Sữa
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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