Modern dairy products : composition, food value, processing, chemistry, bacteriology, testing, imitation dairy products /

Modern dairy products : composition, food value, processing, chemistry, bacteriology, testing, imitation dairy products /

Detalles Bibliográficos
Autor principal: Lampert, Lincoln Maximilian n. 1897 (Autor, Autor/a)
Formato: Libro
Lenguaje:English
Publicado: New York, New York : Chemical Pub Co, c1975.
Edición:3. edition, completely rev. and enlargedition --
Materias:
LECHE
PRODUCTOS LACTEOS

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