| 2014-01-15 | Original language:English | PDF # 1 | 9.25 x.75 x7.52l,1.82 | File type: PDF | 318 pages|
Processing of milk into various dairy foods, i.e. Dairy Technology is underpinned by disciplines such as chemistry and biochemistry, microbiology and process engineering. Strong emphasis on public health aspects and product quality demands that proper attention be given to the points in the production and processing chain where both pathogenic and spoilage microorganisms can be controlled effectively. Keeping above points in view, a very comprehensive book has been writt...
You can specify the type of files you want, for your device.Dairy Technology: Vol.01: Milk and Milk Processing | Shivashraya Singh. Which are the reasons I like to read books. Great story by a great author.
