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Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and …
"Unity is the Strength". People have enormous power, that too women. If this principle could be applied in our every walk of life, the sky would be the limit of the fruits of …
Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement …
Biotechnology is expected, by many observers, to have a significant impact on the world dairy industry over the next decade. In this timely volume, Lovell Jarvis analyzes the …
The book contains 19 chapters on production technologies of horticulture crops as: 1. Horticulture 2. Orchard Designing & Planting Systems 3. Orchard Floor Management 4. …
With New Education Policy in place, the country is in the process of transforming agricultural education being an important sector catering to food and nutritional security. With a …
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality …
This book will be a potential addition to the scientific literature on recent advancements in agriculture, meat science technology, food safety, dairy technology, cereal science, …
Dairying is an integral part of the diverse system of agriculture that prevails in India and therefore, plays a vital role in agricultural economy and food production of the …
This proposed book is the easy and complete guide to students for Course of Confectionery Technology. Generally text books and reference books recommended for confectionery …