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Encyclopedia of Dairy Sciences - 4 vols - 2/Ed |
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Autor: FUQUAY Editora: - 2011 ISBN: 9780123744029 Área: Alimentos N. Páginas: 4100 pags Valor: R$6,336,00 Sob Encomenda Prazo de entrega: Livros nacionais: 30 dias úteis. Livros importados: 60 dias úteis. |
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CONTENTS: Introduction Additives in dairy foods Analytical methods Animals that Produce Dairy Foods Bacteria, beneficial Bacteriocins Bacteriophage Biofilm formation Biogenic amines Body condition Bull Management Business Management Butter and other milkfat products Cheese Chocolate, milk Cream Concentrated dairy products Contaminants of milk and dairy products Dairy Education Dairy Farm Layout and Design Dairy Farm Management Systems Dairy Production in Diverse Regions Dairy Societies, Associations, etc. (including IDF) Dehydrated dairy products Diseases of Dairy Animals Enzymes exogenous to milk in dairy technology Enzymes indigenous to milk Feed Concentrates Feed Supplements Feeds, Prediction of Energy and Proteins Feeds, Ration Formulation Fermented Milks Flavours and off-flavours in dairy foods Forages and Pastures Gamete and Embryo Technology Genetic Defects in Cattle Genetics Hazard Analysis and Critical Control Points Heat treatment of milk Homogenisation of milk Hormones in milk Husbandry of Dairy Animals Ice cream and desserts Imitation dairy products Labelling of dairy products Labour Management on Dairy Farms Lactation Lactic acid bacteria Lactose and Oligosaccharides Liquid milk products Mammals Mammary Gland Mammary gland, milk biosynthesis and secretion Mammary resistance mechanisms Manure / Effluent Management Mastitis pathogens Mastitis therapy and control Microorganisms associated with milk Milk Milking and Handling of Raw Milk Milk biosynthesis and secretion Milk lipids Milk proteins Milk protein products Milk quality and udder health Milk salts Milking machines Milking parlours Molecular genetics and dairy foods Moulds Nucleosides and nucleotides in milk Nutrients, digestion and absorption Nutrition and Health Office International des Epizooties Organic dairy production Packaging Pathogens in milk Plant and equipment Policy schemes and trade in dairy products Prebiotics Psychrotrophic bacteria Replacement management in cattle Reproduction, events and management Rheology of liquid and semi-solid milk products Risk analysis Rodents, birds and insects Standardisation of fat and protein content Stress in dairy animals Utilities and effluent treatment Vitamins Water in dairy products Welfare of animals, political and management issues Whey processing Yeasts |
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