Modern dairy products composition, food value, processing, chemistry, bacteriology, testing, imitation dairy products

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Bibliographic Details
Main Author: Lampert, Lincoln Maximilian, 1897-
Format: Book
Language:English
Published: New York Chemical Pub. Co. c1975
Edition:3d ed., completely rev. and enl
Subjects:
Milk
Dairy products
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245 1 0 |a Modern dairy products  |b composition, food value, processing, chemistry, bacteriology, testing, imitation dairy products  |c by Lincoln M. Lampert 
250 0 0 |a 3d ed., completely rev. and enl 
260 0 0 |a New York  |b Chemical Pub. Co.  |c c1975 
300 0 0 |a 437 p.  |b ill 
500 0 0 |a First ed. published in 1947 under title: Milk and dairy products 
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