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Milk fat : composition, nutritional value and health implications / Linda B. Rudd, editor.
Series: Food science and technologyPublisher: New York : Novinka, [2013]Copyright date: ©2013Description: ix, 85 pages : illustrations ; 23 cmContent type:- text
- unmediated
- volume
- 9781626183537
- 1626183538
| Item type | Current library | Home library | Collection | Call number | Materials specified | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|---|
| AM | PERPUSTAKAAN TUN SERI LANANG | PERPUSTAKAAN TUN SERI LANANG KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) | - | SF275.M56M535 (Browse shelf(Opens below)) | 1 | Available | 00002142432 |
Browsing PERPUSTAKAAN TUN SERI LANANG shelves, Shelving location: KOLEKSI AM-P. TUN SERI LANANG (ARAS 5) Close shelf browser (Hides shelf browser)
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| SF275.A1O35 Animal by product porcessing / | SF275.A1W4 1970 Byproducts from milk / | SF275.A1W4 1970 Byproducts from milk / | SF275.M56M535 Milk fat : composition, nutritional value and health implications / | SF275.W5W54 Whey and lactose processing | SF275.W5W547 Whey processing, functionality, and health benefits / | SF275.Y6M346 Manufacturing yogurt and fermented milks / |
Includes bibliographical references and index.
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