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The book covers various aspects of Milk and Dairy Products and its Preservation such as Milk Production and Preservation, Milk Products and its Preservation, Composition and Physico-chemical structure of Milk, Nutritive Value of Dairy Products, Treatment and Processes used in Dairy Industry, Concentrated Milk and Milk Powders, Ice-cream Production and its Preservation. It also covers the various aspects of Hygiene in Dairy Industry.
Language of the book is ...