Encyclopedia of dairy sciences
Fuquay, John W
Encyclopedia of dairy sciences - London Academic Press 2011 - 925p. 916p. 1074p. 960p.
V1
V2
V3
V4
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.
This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.
English
9789351071570
Dairy Farming
636.214 203 / FUQ/EN
Encyclopedia of dairy sciences - London Academic Press 2011 - 925p. 916p. 1074p. 960p.
V1
V2
V3
V4
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.
This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.
English
9789351071570
Dairy Farming
636.214 203 / FUQ/EN