Author: Gösta GrotenfeltPublisher:
ISBN:
Category : Dairy bacteriology
Languages : en
Pages : 320
Book Description
The Principles of Modern Dairy Practice from a Bacteriological Point of View
Author: Gösta GrotenfeltPublisher:
ISBN:
Category : Dairy bacteriology
Languages : en
Pages : 320
Book Description
Proceedings of the ... Annual Meeting ...
Author: Society for the Promotion of Agricultural SciencePublisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 610
Book Description
Encyclopedia of Dairy Sciences
Author: Publisher: Academic Press
ISBN: 0123744075
Category : Technology & Engineering
Languages : en
Pages : 4072
Book Description
Dairy Science, Four Volume Set 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 transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Worcester Library Bulletin
Author: Free Public Library (Worcester, Mass.)Publisher:
ISBN:
Category :
Languages : en
Pages : 548
Book Description
Liquid Materialities
Author: Peter AtkinsPublisher: Routledge
ISBN: 1317104803
Category : Science
Languages : en
Pages : 357
Book Description
As a food, milk has been revered and ignored, respected and feared. In the face of its 'material resistance', attempts were made to purify it of dirt and disease, and to standardize its fat content. This is a history of the struggle to bring milk under control, to manipulate its naturally variable composition and, as a result, to redraw the boundaries between nature and society. Peter Atkins follows two centuries of dynamic and intriguing food history, shedding light on the resistance of natural products to the ordering of science. After this look at the stuff in foodstuffs, it is impossible to see the modern diet in the same way again.
Quarterly Index of Additions to the Milwaukee Public Library
Author: Milwaukee Public LibraryPublisher:
ISBN:
Category : Classified catalogs
Languages : en
Pages : 520
Book Description
Proceedings of the ... Annual Meeting of the Society for the Promotion of Agricultural Science
Author: Society for the Promotion of Agricultural Science (U.S.)Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 834
Book Description
Official Documents, Comprising the Department and Other Reports Made to the Governor, Senate, and House of Representatives of Pennsylvania
Author: PennsylvaniaPublisher:
ISBN:
Category : Legislative journals
Languages : en
Pages : 1292
Book Description
The Publishers Weekly
Author: Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1164
Book Description
Author: