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

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

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Detalles Bibliográficos
Autor principal:	Lampert, Lincoln M.
Formato:	Libro
Lenguaje:	Inglés
Publicado:	Brooklyn : Chemical pub, 1947
Materias:	Leche Productos lácteos Industrias agrícolas

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