Elaboracion de productos lacteos
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Mexico City (Mexico) Trillas/SEP
1990
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Subjects: | Milk, Milk products, Food processing, Food preservation, Dairy hygiene, Dairy industry, FRESH PRODUCTS, BUTTER, CHEESE, CREAM, CULTURED MILK, PASTEURIZED MILK, HARD CHEESE, PROCESSED CHEESE, SOFT CHEESE, PRODUIT FRAIS, BEURRE, FROMAGE, CREME, LAIT FERMENTE, LAIT PASTEURISE, FROMAGE A PATE DURE, FROMAGE A PATE FONDUE, FROMAGE A PATE MOLLE, LAIT, PRODUIT LAITIER, TRAITEMENT DES ALIMENTSTRAITEMENT DES ALIMENTS, PRESERVATION DES ALIMENTSPRESERVATION DES ALIMENTS, HYGIENE DU LAIT, INDUSTRIE LAITIERE, PRODUCTOS FRESCOS, MANTEQUILLA, QUESO, CREMA, LECHE FERMENTADA, LECHE PASTEURIZADA, QUESO DURO, QUESO ELABORADO, QUESO BLANDO, LECHE, PRODUCTOS LACTEOS, PROCESAMIENTO DE ALIMENTOSPROCESAMIENTO DE ALIMENTOS, PRESERVACION DE ALIMENTOSPRESERVACION DE ALIMENTOS, HIGIENE DE LA LECHE, INDUSTRIA LECHERA, |
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