Dairy Science and Technology

Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations.

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Bibliographic Details
Main Authors: Walstra, Pieter (Author), Wouters, Jan T. M. (Author), Geurts, T. J. (Author)
Format: Book
Language:English
Published: Boca Raton, FL CRC/Taylor & Francis 2006
Edition:Second Edition
Subjects:
Online Access:Click Here to View Status and Holdings.
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