-
1
-
2The significance of pathogenic microorganisms in raw milk The significance of pathogenic microorganisms in raw milkby International Dairy Federation, Brussels (Belgium) eng
Published 1994Texto bibliotecaFAO IT -
3
-
4
-
5Handbook on milk collection in warm developing countries Handbook on milk collection in warm developing countriesby International Dairy Federation, Brussels (Belgium) eng
Published 1990Texto bibliotecaFAO IT -
6
-
7Protein and fat globule modifications by heat treatment, homogenization and other technical means for high quality dairy products Protein and fat globule modifications by heat treatment, homogenization and other technical means for high quality dairy productsby International Dairy Federation, Brussels (Belgium) eng
Published 1993Texto bibliotecaFAO IT -
8
-
9
-
10
-
11Modern microbiological methods for dairy products. Proceedings of a seminar organized by the Comite Nacional Lechero (Spanish National Committee of IDF), Santander, Spain, 22-24 Ma... Modern microbiological methods for dairy products. Proceedings of a seminar organized by the Comite Nacional Lechero (Spanish National Committee of IDF), Santander, Spain, 22-24 Ma...by International Dairy Federation, Brussels (Belgium) eng
Published 1989Texto bibliotecaFAO IT -
12
-
13
-
14
-
15
-
16
-
17
-
18Yeasts in the dairy industry: positive and negative aspects Yeasts in the dairy industry: positive and negative aspectsby International Dairy Federation, Brussels (Belgium) eng
Published 1998Texto bibliotecaFAO IT -
19
-
20