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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Detaylı Bibliyografya
Yazar:	Lampert, Lincoln Maximilian
Materyal Türü:	Kitap
Dil:	Undetermined
Baskı/Yayın Bilgisi:	New York Chemical Pub. Co 1975
Konular:	Milk,Dairy products,Sữa
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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

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