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  1. 1
    Ata uhi

    Leche y productos lacteos mā Porter, J. W

    I whakaputaina 1981
    Pukapuka

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  2. 2
    Ata uhi

    Ciencia de la leche: principios de técnica lechera mā Alais, Charles

    I whakaputaina 1970
    Pukapuka

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  3. 3
    Ata uhi

    The chemical analysis of foods mā Cox, H. E, Pearson, David

    I whakaputaina 1962
    Pukapuka

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  4. 4
    Ata uhi

    Milk and milk processing mā Herrington, B. L

    I whakaputaina 1948
    Pukapuka

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  5. 5
    Ata uhi

    Milk and milk productions mā Eckles, Clarence Henry, Combs, Willes Barnes, Macy, Harold

    I whakaputaina 1951
    Pukapuka

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  6. 6
    Ata uhi

    Food oils and their uses mā Weiss, Theodore J

    I whakaputaina 1983
    Pukapuka

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  7. 7
    Ata uhi

    Lactobacteriología mā Demeter, Karl J

    I whakaputaina 1969
    Pukapuka

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  8. 8
    Ata uhi

    Food oils and their uses mā Weiss, Theodore J

    I whakaputaina 1970
    Pukapuka

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  9. 9
    Ata uhi

    Oils, fats and fatty foods mā Williams, K. A

    I whakaputaina 1966
    Pukapuka

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  10. 10
    Ata uhi

    Milk, cream and butter technology mā Wilcox, George

    I whakaputaina 1971
    Pukapuka

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  11. 11
    Ata uhi

    Standard methods for examination of dairy products mā Walter, William G

    I whakaputaina 1967
    Pukapuka

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  12. 12
    Ata uhi

    Microbiology and biochemistry of cheese and fermented milk mā Law, B. A

    I whakaputaina 1997
    Pukapuka

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  13. 13
    Ata uhi

    Lactología industrial: leche, preparación y elaboración, máquinas, instalaciones y aparatos, productos lácteos mā Spreer, Edgar

    I whakaputaina 1975
    Pukapuka

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  14. 14
    Ata uhi

    Cheese and fermented milk food mā Kosikowski, Frank V, Mistry, Vikram V

    I whakaputaina 1997
    Pukapuka

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  15. 15
    Ata uhi

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

    I whakaputaina 2016
    Tē mōhiotia

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