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....
Đã lưu trong:
| Príomhúdar: | Lampert, Lincoln Maximilian |
|---|---|
| Formáid: | Leabhar |
| Teanga: | Undetermined |
| Foilsithe: |
New York
Chemical Pub. Co
1975
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| 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
-
Drying of milk and milk products
le: Carl W Hall
Foilsithe: (1971) -
Milk and milk products: Prepared for the use of agriculture college students
le: Clarence Henry Eckles
Foilsithe: (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 /
le: Faverdin, P. -
Standard Methods for the Exanination of Dairy Products
le: William G Walter
Foilsithe: (1967)