Fundraising September 15, 2024 – October 1, 2024
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1
Dairy technology: Principles of Milk Properties and Processes. Part III: Мilк Products
Walstra Р.
,
Geurts Т.J.
,
Noomen А.
,
Jellema А.
,
Van Boekel М.А.J.S.
q:i
puu
q:j
cream
powder
temperature
flavor
o:j
figure
u09
bacteria
content
protein
product
yogurt
npojd
pmod
wos
manufacture
globules
viscosity
unq
effect
heating
gq:l
homogenization
npold
mol
puo
storage
edited
sno
drying
p81
uon
cheese
skim
stability
uht
whey
10u
lactose
apu
jjo
formed
casein
ios
pinoqs
products
growth
Language:
english
File:
PDF, 15.74 MB
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