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Modern Dairy Products: Composition, Food Value, Processing, Chemistry, Bacteriology, Testing, Imitation Dairy Products

Lincoln M. Lampert




[PDF.bw96] Modern Dairy Products: Composition, Food Value, Processing, Chemistry, Bacteriology, Testing, Imitation Dairy Products

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 | #7791677 in Books | Color: Blue |  Chemical Publishing Company |  1998-12-19 | Original language:English | PDF # 1 |  9.02 x1.00 x5.98l,1.42 | File type: PDF | 448 pages

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||About the Author|Lampert is formerly Supervisor, Dairy Laboratory California Department of Agriculture.

This book presents reliable information, in a non-technical manner, on the composition, nutritive value, manufacture, chemistry, and bacteriology of milk and dairy products. The book introduces the reader to the broad aspects of the dairy industry and the possibilities of bringing in new techniques. Visit us at www.chemical-publishing.com



You easily download any file type for your device.Modern Dairy Products: Composition, Food Value, Processing, Chemistry, Bacteriology, Testing, Imitation Dairy Products   |  Lincoln M. Lampert. A good, fresh read, highly recommended.

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