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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Autor principal: Lampert, Lincoln Maximilian
Formato: Libro
Lenguaje:Undetermined
Publicado: New York Chemical Pub. Co 1975
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