Modern dairy technology. v. 1: Advances in milk processing. - v. 2: Advances in milk products
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| Format: | Texto biblioteca |
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London (UK) Elsevier Applied Science Pub.
1986
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| Subjects: | DAIRY INDUSTRY, MILK, MILK PRODUCTS, PROCESSING, DRYING, CHEMICAL COMPOSITION, WHEY, CASEIN, USES, AUTOMATION, YOGHURT, CHEESEMAKING, CHEMICOPHYSICAL PROPERTIES, FREEZING, ANALYTICAL METHODS, METHODS, DEVELOPING COUNTRIES, INDUSTRIE LAITIERE, INDUSTRIA LECHERA, LAIT, PRODUIT LAITIER, TRAITEMENT, SECHAGE, COMPOSITION CHIMIQUE, LACTOSERUM, CASEINE, UTILISATION, AUTOMATISATION, YAOURT, FABRICATION FROMAGERE, PROPRIETE PHYSICOCHIMIQUE, CONGELATION, TECHNIQUE ANALYTIQUE, METHODE, PAYS EN DEVELOPPEMENT, LECHE, PRODUCTOS LACTEOS, PROCESAMIENTO, SECADO, COMPOSICION QUIMICA, LACTOSUERO, CASEINA, USOS, AUTOMATIZACION, YOGUR, FABRICACION DEL QUESO, PROPIEDADES FISICOQUIMICAS, CONGELACION, TECNICAS ANALITICAS, METODOS, PAISES EN DESARROLLO, |
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