Quantity :1
Title: The milk fat globule: Emulsion science as applied to milk products and comparable foods
Author : Mulder, H.; Walstra, P.
Subject:
milk fat crystallization fat emulsion fat dispersion homogenization milk products butter
Material : book
Publisher : Centre for Agricultural Publishing and Documentation (PUDOC),
Publication Date : 1974
PR-M
1974
SF275.M56M8
SEARCA Library
Printed