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Knygos.lt nariams
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- Leidėjas: CALLISTO REFERENCE
- ISBN-10: 1641165340
- ISBN-13: 9781641165341
- Formatas: 20.3 x 27.6 x 1.4 cm, kieti viršeliai
- Kalba: Anglų
Dairy Science and Technology (el. knyga) (skaityta knyga) | knygos.lt
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Aprašymas
Dairy refers to the business enterprise which deals with the harvesting and processing of animal milk from animals such as cows, goats, buffaloes and sheep. The branch of science which focuses on the production and manufacturing of various dairy products such as milk, cheese, yogurt and butter is termed as dairy science. It is also involved in the study of animal nutrition, animal reproduction and lactation. Dairy technology is a branch of engineering which explores the processing of milk and milk products. It also deals with the packaging, transportation and distribution of dairy products through applying principles from the fields of nutrition, bacteriology and biochemistry. This book provides significant information of this discipline to help develop a good understanding of dairy science and technology. While understanding the long-term perspectives of the topics, it makes an effort in highlighting their impact as a modern tool for the growth of the discipline. Those in search of information to further their knowledge will be greatly assisted by this book.
- Leidėjas: CALLISTO REFERENCE
- ISBN-10: 1641165340
- ISBN-13: 9781641165341
- Formatas: 20.3 x 27.6 x 1.4 cm, kieti viršeliai
- Kalba: Anglų
Dairy refers to the business enterprise which deals with the harvesting and processing of animal milk from animals such as cows, goats, buffaloes and sheep. The branch of science which focuses on the production and manufacturing of various dairy products such as milk, cheese, yogurt and butter is termed as dairy science. It is also involved in the study of animal nutrition, animal reproduction and lactation. Dairy technology is a branch of engineering which explores the processing of milk and milk products. It also deals with the packaging, transportation and distribution of dairy products through applying principles from the fields of nutrition, bacteriology and biochemistry. This book provides significant information of this discipline to help develop a good understanding of dairy science and technology. While understanding the long-term perspectives of the topics, it makes an effort in highlighting their impact as a modern tool for the growth of the discipline. Those in search of information to further their knowledge will be greatly assisted by this book.
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