Автор: John W.Fuquay, Patric F. Fox, Paul M.H. Mc Sweeney

Год: 2011 Язык: Английский Тип: Книги
Dairy Science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream.
При поддержке
логотип Техноватт
логотип Технофрост
логотип Техностиль
логотип Фригопоинт
ЭлДжиТи Рус
логотип Север-М
логотип КриоФрост
логотип Спектропласт