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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New York
Chemical Pub. Co
1975
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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