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2The significance of pathogenic microorganisms in raw milk The significance of pathogenic microorganisms in raw milkpor International Dairy Federation, Brussels (Belgium) eng
Publicado em 1994Texto bibliotecaFAO IT -
3por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1995Texto bibliotecaFAO IT -
4por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1995Texto bibliotecaFAO IT -
5Handbook on milk collection in warm developing countries Handbook on milk collection in warm developing countriespor International Dairy Federation, Brussels (Belgium) eng
Publicado em 1990Texto bibliotecaFAO IT -
6por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1994Texto bibliotecaFAO IT -
7Protein and fat globule modifications by heat treatment, homogenization and other technical means for high quality dairy products Protein and fat globule modifications by heat treatment, homogenization and other technical means for high quality dairy productspor International Dairy Federation, Brussels (Belgium) eng
Publicado em 1993Texto bibliotecaFAO IT -
8por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1994Texto bibliotecaFAO IT -
9por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1994Texto bibliotecaFAO IT -
10por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1989Texto bibliotecaFAO IT -
11Modern microbiological methods for dairy products. Proceedings of a seminar organized by the Comite Nacional Lechero (Spanish National Committee of IDF), Santander, Spain, 22-24 Ma... Modern microbiological methods for dairy products. Proceedings of a seminar organized by the Comite Nacional Lechero (Spanish National Committee of IDF), Santander, Spain, 22-24 Ma...por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1989Texto bibliotecaFAO IT -
12por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1993Texto bibliotecaFAO IT -
13por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1996Texto bibliotecaFAO IT -
14Monograph on residues and contaminants in milk and milk products Monograph on residues and contaminants in milk and milk productspor International Dairy Federation, Brussels (Belgium) eng
Publicado em 1997Texto bibliotecaFAO IT -
15por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1996Texto bibliotecaFAO IT -
16por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1997Texto bibliotecaFAO IT -
17por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1998Texto bibliotecaFAO IT -
18Yeasts in the dairy industry: positive and negative aspects Yeasts in the dairy industry: positive and negative aspectspor International Dairy Federation, Brussels (Belgium) eng
Publicado em 1998Texto bibliotecaFAO IT -
19por International Dairy Federation, Brussels (Belgium) eng
Publicado em 1997Texto bibliotecaFAO IT -
20por International Dairy Federation, Brussels (Belgium) eng
Publicado em 2003Texto bibliotecaFAO IT