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Developments in Dairy Chemistry—2
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Developments in Dairy Chemistry—2

Engelsk
Today, milk is a major source of dietary lipids in western diets and although consumption of milk fat in the form of butter has declined in some countries, this has been offset in many cases by increasing consumption of cheese and fermented liquid dairy products.
Undertittel
Lipids
Redaktør
P. F. Fox
ISBN
9789401092333
Språk
Engelsk
Vekt
310 gram
Utgivelsesdato
2.6.2012
Forlag
Springer
Antall sider
430