Bibliographic Details
Main Author: |
International Dairy Federation, Brussels (Belgium) eng |
Format: | Texto
biblioteca
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Language: | |
Published: |
Brussels (Belgium) IDF
1993
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Subjects: | MILK PROTEIN,
MILK FAT,
FAT GLOBULES,
HEAT TREATMENT,
HOMOGENIZATION,
DAIRY INDUSTRY,
FOOD TECHNOLOGY,
MILK,
MILK PRODUCTS,
WHEY PROTEIN,
CHEMICAL COMPOSITION,
CHEMICAL STRUCTURE,
EMULSIFYING,
CHEMICOPHYSICAL PROPERTIES,
ANALYTICAL METHODS,
QUALITY,
PROTEINE DU LAIT,
MATIERE GRASSE DU LAIT,
GLOBULE GRAS,
TRAITEMENT THERMIQUE,
HOMOGENEISATION,
INDUSTRIE LAITIERE,
TECHNOLOGIE ALIMENTAIRE,
PROTEINAS DE LA LECHE,
GRASA DE LA LECHE,
GLOMERULOS DE GRASA,
TRATAMIENTO TERMICO,
HOMOGENEIZACION,
INDUSTRIA LECHERA,
TECNOLOGIA DE LOS ALIMENTOS,
LAIT,
PRODUIT LAITIER,
PROTEINE DE LACTOSERUM,
COMPOSITION CHIMIQUE,
STRUCTURE CHIMIQUE,
EMULSIFICATION,
PROPRIETE PHYSICOCHIMIQUE,
TECHNIQUE ANALYTIQUE,
QUALITE,
LECHE,
PRODUCTOS LACTEOS,
PROTEINAS DE SUERO DE LECHE,
COMPOSICION QUIMICA,
ESTRUCTURA QUIMICA,
EMULSIFICACION,
PROPIEDADES FISICOQUIMICAS,
TECNICAS ANALITICAS,
CALIDAD, |
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