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  1. 1
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    Microbial technology: fermentation technology by Peppler, Henry J, Perlman, D

    Published 1979
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  2. 2
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    Leche y productos lacteos by Porter, J. W

    Published 1981
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  3. 3
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    Ciencia de la leche: principios de técnica lechera by Alais, Charles

    Published 1970
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  4. 4
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    Modern dairy products by Lampert, Lincoln M

    Published 1970
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  5. 5
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    Milk and milk processing by Herrington, B. L

    Published 1948
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  6. 6
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    Milk and milk productions by Eckles, Clarence Henry, Combs, Willes Barnes, Macy, Harold

    Published 1951
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  7. 7
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    Economic microbiology by Rose, Anthony H

    Published 1982
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  8. 8
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    Fundamentals of dairy chemistry by Webb, Byron H, Johnson, Arnold H

    Published 1965
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  9. 9
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    Industrial microbiology by Prescott, Samuel Cate, Dunn, Cecil Gordon

    Published 1982
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  10. 10
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    Les montagnes fromageres en France: terroirs, agriculture de qualité, appellations d'origene controlée by Ricard, Daniel

    Published 1994
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  11. 11
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    Lactobacteriología by Demeter, Karl J

    Published 1969
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  12. 12
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    Standard methods for examination of dairy products by Walter, William G

    Published 1967
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  13. 13
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    Microbiology and biochemistry of cheese and fermented milk by Law, B. A

    Published 1997
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  14. 14
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    Cheese and fermented milk food by Kosikowski, Frank V, Mistry, Vikram V

    Published 1997
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  15. 15
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    Dairy technology: priciples of milk properties and processes by Walstra, P, Geurts, T. J, Noomen, A, Jellema, A, Boekel, M. A. J. S. van

    Published 1999
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  16. 16
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    Cheese rheology and texture by Gunasekaran, Sundaram, Ak, M. Mehmet

    Published 2003
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  17. 17
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    Alimentos, fermentación y microorganismos by Bamforth, Charles W

    Published 2007
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  18. 18
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    Single cell protein from renewable and nonrenewable resources: proceedings of the Symposium on Single Cell Protein Substrates presented at the First Chemical Congress of the North... by Gaden, Elmer L, Humphrey, Arthur E

    Published 1977
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