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Milk And Dairy Products In Human Nutrition
Milk is nature s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the;
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Handbook of Milk of NonBovine Mammals
Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine;
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Dairy Processing and Quality Assurance
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy;
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Milk and Dairy Foods
Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the;
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Dairy Fat Products and Functionality
of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human;
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Dairy Fat Products and Functionality
of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human;
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Handbook of Dairy Foods and Nutrition
latest information from the Council's notable scientists, the Handbook of Dairy Foods and Nutrition, Third Edition makes the case for the;
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Dairy in Human Health and Disease across the Lifespan
Dairy in Human Health and Disease across the Lifespan addresses the contribution of milk to the human diet and health throughout the;
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Microbial Toxins in Dairy Products
of milk, post-processing contamination, failure in due diligence and an unhygienic water supply. Dairy food-borne diseases affecting human health;
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Fermented Milk and Dairy Products
Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their;
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Dairy Microbiology and Biochemistry
This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter;
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Goat Milk Chemistry and Its Product Manufacturing Technology
goat milk than the milk of any other farm animal on this planet. However, the investment resources on the dairy goat industry and research on;
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Processing Technologies for Milk and Milk Products
presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also;
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Processing Technologies for Milk and Milk Products
presents an array of recent developments and emerging topics in the processing and manufacturing of milk and dairy products. The volume also;
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Nutrients in Dairy and Their Implications for Health and Disease
> Presents various dairy products and their impact on health Provides information on dairy milk as an important source of micro-and;
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Delicious Dairy
and yogurt is made, what kinds of animals produce milk, different dairy products used around the world, and how much dairy a person needs to;
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Engineering Aspects of Milk and Dairy Products
technologies used for milk transformation. However, the complex nature of dairy and its biological properties continue to pose a major challenge;
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Dairy Product Technology Recent Advances
This book is mainly focused on effect of production and processing on microbiological quality of milk, bioactive fermented dairy products;
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Agents of Change
The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product. Milk;
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Dairy Microbiology
of major concern to the dairy industry. Topics addressed include Cronobactersakazakii and its importance to infant formula milk or;
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Dairy Microbiology
of major concern to the dairy industry. Topics addressed include Cronobactersakazakii and its importance to infant formula milk or;
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Achieving Sustainable Production of Milk
production as well as dairy herd management, health, welfare and nutrition of dairy. All three volumes could be considered a standard reference for;
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Advanced Dairy Chemistry Volume 3
, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained;
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Advanced Dairy Chemistry: Volume 3
, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products. Most topics covered in the second edition are retained;
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Milk Consumption
cup-equivalents to about 0.61 cup-equivalents per day. The Federal Government encourages dairy consumption, including fluid milk, cheese, and;
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Prebiotics and Probiotics in Human Milk
academia and industry who actively conduct HMO and human milk microbiome research as they endeavor to apply this new knowledge to infant nutrition;
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