Showing 21 - 40 results of 271 for search 'International Dairy Federation, Brussels (Belgium) eng', query time: 0.02s Refine Results
  1. 21
    Texture of fermented milk products and dairy desserts
    Texto biblioteca
    FAO IT


    Saved in:

  2. 22
    Overcoming barriers to world trade in food and dairy products
    Texto biblioteca
    FAO IT


    Saved in:

  3. 23
    Development strategy for sheep and goat dairy sector
    Texto biblioteca
    FAO IT


    Saved in:

  4. 24
    World dairy situation 2002
    Texto biblioteca
    FAO IT


    Saved in:

  5. 25
    New processing technologies for the future
    Texto biblioteca
    FAO IT


    Saved in:

  6. 26
    The implications of policy changes for the world dairy industry
    Texto biblioteca
    FAO IT


    Saved in:

  7. 27
    World dairy situation 2003
    Texto biblioteca
    FAO IT


    Saved in:

  8. 28
    The use of enzymes in dairying
    Texto biblioteca
    FAO IT


    Saved in:

  9. 29
    Future of dairy education
    Texto biblioteca
    FAO IT


    Saved in:

  10. 30
    Quality management at farm level. Code of good hygienic practices for milking with automatic milking systems
    Texto biblioteca
    FAO IT


    Saved in:

  11. 31
    Dictionary of dairy terminology in English, French, German, and Spanish
    Texto biblioteca
    FAO IT


    Saved in:

  12. 32
    New dairy products via new technology; proceedings of an IDF seminar, Atlanta, GA (USA), 8-9 Oct. 1985
    Texto biblioteca
    FAO IT


    Saved in:

  13. 33
    The global dairy industry today
    Texto biblioteca
    FAO IT


    Saved in:

  14. 34
    The world market for cheese 1990-1999
    Texto biblioteca
    FAO IT


    Saved in:

  15. 35
    Mycobacterium paratuberculosis
    Texto biblioteca
    FAO IT


    Saved in:

  16. 36
    Heat-induced changes in milk
    Texto biblioteca
    FAO IT


    Saved in:

  17. 37
    Recombination of milk and milk products
    Texto biblioteca
    FAO IT


    Saved in:

  18. 38
    The world market for cheese
    Texto biblioteca
    FAO IT


    Saved in:

  19. 39
    Practical guide for control of cheese yield
    Texto biblioteca
    FAO IT


    Saved in:

  20. 40
    Cheese and processed cheese products. Determination of fat content. Gravimetric method (Reference method)
    Texto biblioteca
    FAO IT


    Saved in:

Search Tools: Get RSS Feed — Email this Search