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Dairy processing: improving quality

By: Smit, G [editor]Publication details: Cambridge: Woodhead, 2003ISBN: 1855736764Subject(s): Dairy industry | Dairy cattle, dairy farming, milk industry, dairy industry | Milk quality | Functional foods | Pasteurisation | Milk and milk processing | Fermented milk products | Milk powder | Cheese production | Cheese ripening | Lactic acid bacteriaLOC classification: SF259Online resources: Click here Summary: With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality
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Item type Current library Call number Copy number Status Date due Barcode
EBOOK CAFRE Loughry Library ONLINE EBOOK (Browse shelf(Opens below)) 1 Available 69187-3001
Book - Standard loan CAFRE Loughry Library SF259 SMI (Browse shelf(Opens below)) 1 Available 153658
Book - Standard loan CAFRE Loughry Library SF259 SMI (Browse shelf(Opens below)) 2 Available 167238

With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality

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