Cheese and fermented milk foods
Illus., tables. Includes bibliographies. Reprinted 1978 with revisions
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| Main Authors: | , |
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| Format: | Texto biblioteca |
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Brooktondale, NY (USA) F.V. Kosikowski and Associates
1977
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| Subjects: | CHEESE, FERMENTED FOODS, MILK PRODUCTS, CULTURED MILK, YOGHURT, PROCESSING, TECHNOLOGY, WHEY, FOODS, ANALYTICAL METHODS, STANDARDS, USA, NUTRITIVE VALUE, CHEMICAL COMPOSITION, PACKAGING, FROMAGE, ALIMENT FERMENTE, PRODUIT LAITIER, QUESO, ALIMENTOS FERMENTADOS, PRODUCTOS LACTEOS, LAIT FERMENTE, YAOURT, TRAITEMENT, TECHNOLOGIE, LACTOSERUM, PRODUIT ALIMENTAIRE, TECHNIQUE ANALYTIQUE, NORME, ETATS UNIS, VALEUR NUTRITIVE, COMPOSITION CHIMIQUE, CONDITIONNEMENT, LECHE FERMENTADA, YOGUR, PROCESAMIENTO, TECNOLOGIA, LACTOSUERO, ALIMENTOS, TECNICAS ANALITICAS, NORMAS, EUA, VALOR NUTRITIVO, COMPOSICION QUIMICA, EMPAQUETADO, |
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