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254 books were found.
Anthropologist Simonelli writes vividly, her prose a moving testimonial to the courage farming takes.... The Book... Read More >>
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The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the... Read More >>
This book provides an invaluable overview of the subject, suitable as a reference book for advanced students, researchers... Read More >>
This book outlines traditional methods of processing milk to produce cheese, butter, yoghurt and other milk products,... Read More >>
This text is the result of animal physiologists, nutritionists and breeders focusing on opportunities and constraints... Read More >>
This text concerns research in dairy sheep and goat raising in Europe. The papers presented at this Symposium deal... Read More >>
This text offers a background knowledge of milk quality problems. It identifies the quality parameters of significance,... Read More >>
The subject matter is divided into five sections, covering: nutrition and physiology; breeding and reproduction;... Read More >>
Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology,... Read More >>
Physical Chemistry of Cheese Texture.- 1. Overview: Cheese Chemistry and Rheology.- 2. Rheology of Reduced-Fat Mozzarella... Read More >>
A comprehensive book covering the chemical, physical and rheological properties of milk lipids, their status as... Read More >>
The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume,... Read More >>
Exploring recent advances in process technology, this revised edition covers the evolution of plant processes, the... Read More >>
This extremely useful three-volume set offers a thorough account of the science and technology of processing dairy... Read More >>
It would be difficult to imagine a more appropriate means of marking the Jubilee of the Dairy Research Laboratory,... Read More >>
Deals with the constituents of milk such as lactose, water, milk salts and vitamins. This third volume discusses... Read More >>
