Modern dairy products : composition, food value, processing, chemistry ... / Lincoln M. Lampert.
By: Lampert, Lincoln M.
Material type: BookPublisher: New York : Chemical, 1970Description: 418 p. : ill.Subject(s): Dairy products | MilkItem type | Current location | Home library | Collection | Shelving location | Call number | Status | Date due | Barcode |
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Books | Matheson Library | Matheson Library | Main Collection | Main Collection | 641.37 L234 (Browse shelf) | Available | 125913 |
Browsing Matheson Library Shelves , Shelving location: Main Collection , Collection code: Main Collection Close shelf browser
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641.36 R295 Recent advances in the chemistry of meat | 641.36 R517 Meat for your freezer : | 641.365 L521 Legume-based fermented foods / | 641.37 L234 Modern dairy products : | 641.373 G481 Whey processing and utilization : | 641.3730994 V946 A guide to Australian cheese / | 641.38 C891b A book of honey |
Includes index
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