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....
Wedi'i Gadw mewn:
| Prif Awdur: | Lampert, Lincoln Maximilian |
|---|---|
| Fformat: | Llyfr |
| Iaith: | Undetermined |
| Cyhoeddwyd: |
New York
Chemical Pub. Co
1975
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| Pynciau: | |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
Eitemau Tebyg
-
Drying of milk and milk products
gan: Carl W Hall
Cyhoeddwyd: (1971) -
Milk and milk products: Prepared for the use of agriculture college students
gan: Clarence Henry Eckles
Cyhoeddwyd: (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 /
gan: Faverdin, P. -
Standard Methods for the Exanination of Dairy Products
gan: William G Walter
Cyhoeddwyd: (1967)