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....

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
मुख्य लेखक: Lampert, Lincoln Maximilian
स्वरूप: पुस्तक
भाषा:Undetermined
प्रकाशित: New York Chemical Pub. Co 1975
विषय:
टैग : टैग जोड़ें
कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!
Thư viện lưu trữ: Trung tâm Học liệu Trường Đại học Cần Thơ

समान संसाधन