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  1. 1
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    Leche y productos lacteos by Porter, J. W

    Published 1981
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  2. 2
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    Ciencia de la leche: principios de técnica lechera by Alais, Charles

    Published 1970
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  3. 3
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    The chemical analysis of foods by Cox, H. E, Pearson, David

    Published 1962
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  4. 4
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    Milk and milk processing by Herrington, B. L

    Published 1948
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  5. 5
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    Milk and milk productions by Eckles, Clarence Henry, Combs, Willes Barnes, Macy, Harold

    Published 1951
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  6. 6
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    Food oils and their uses by Weiss, Theodore J

    Published 1983
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  7. 7
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    Lactobacteriología by Demeter, Karl J

    Published 1969
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  8. 8
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    Food oils and their uses by Weiss, Theodore J

    Published 1970
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  9. 9
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    Oils, fats and fatty foods by Williams, K. A

    Published 1966
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  10. 10
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    Milk, cream and butter technology by Wilcox, George

    Published 1971
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  11. 11
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    Standard methods for examination of dairy products by Walter, William G

    Published 1967
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  12. 12
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    Microbiology and biochemistry of cheese and fermented milk by Law, B. A

    Published 1997
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  13. 13
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    Lactología industrial: leche, preparación y elaboración, máquinas, instalaciones y aparatos, productos lácteos by Spreer, Edgar

    Published 1975
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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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    Norma Chilena NCh ISO 17189: mantequilla, emulsiones de aceites comestibles y grasas untables - determinación de contenido de materia grasa (método de referencia)

    Published 2016
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