Dried Milk.
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Format: | Texto biblioteca |
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1962
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Subjects: | FOODS, PRESERVATION, DRIED MILK, FOOD TECHNOLOGY, HEATING, DESIGN, EQUIPMENT, CHEMICOPHYSICAL PROPERTIES, QUALITY, STANDARDS, STORAGE, FATS, CHEMICALS, PROTEINS, PACKAGING, MICROBIOLOGY, QUALITY CONTROLS, BACTERIA, PATHOGENS, NUTRITIVE VALUE, PRODUIT ALIMENTAIRE, LAIT DESHYDRATE, TECHNOLOGIE ALIMENTAIRE, ALIMENTOS, PRESERVACION, LECHE EN POLVO, TECNOLOGIA DE LOS ALIMENTOS, CHAUFFAGE, CONCEPTION, MATERIEL, PROPRIETE PHYSICOCHIMIQUE, QUALITE, NORME, STOCKAGE, CORPS GRAS, PRODUIT CHIMIQUE, PROTEINE, CONDITIONNEMENT, MICROBIOLOGIE, CONTROLE DE QUALITE, AGENT PATHOGENE, VALEUR NUTRITIVE, CALENTAMIENTO, DISENO, EQUIPO, PROPIEDADES FISICOQUIMICAS, CALIDAD, NORMAS, ALMACENAMIENTO, GRASAS, PRODUCTOS QUIMICOS, PROTEINAS, EMPAQUETADO, MICROBIOLOGIA, CONTROL DE CALIDAD, ORGANISMOS PATOGENOS, VALOR NUTRITIVO, |
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