Dairy microbiology handbook /

Throughout the world, milk and milk products are indispensable components of the food chain. Not only do individual consumers use liquid milk for beverages and cooking, but food manufacturers use vast quantities of milk powder, concentrated milks, butter, and cream as raw materials for further proce...

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Bibliographic Details

Other Authors:	Robinson, R. K. (Richard Kenneth) (Editor)
Format:	eBook
Language:	English
Published:	New York : Wiley-Interscience, [2002]
Edition:	Third edition.
Subjects:	Dairy microbiology > Handbooks, manuals, etc. Dairy microbiology. Food > Microbiology. Dairy Products > standards Food Microbiology Milk > microbiology Milk > standards Electronic books.
Online Access:	Connect to the full text of this electronic book