Normal view MARC view ISBD view

Milk and dairy products, their composition, food value, chemistry, bacteriology and processing

Lampert, L.M.

Milk and dairy products, their composition, food value, chemistry, bacteriology and processing by L.M. Lampert - London Food Trade Press 1947 - 291 p.

Subjects--Topical Terms:
Dairy Products
Milk

Universal Decimal Class. No.: 637 / L 237 M

Print
Add to your cart (remove)
Suggest for purchase
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)

ICAR-Indian Agricultural Research Library

Milk and dairy products, their composition, food value, chemistry, bacteriology and processing