| 000 | 00689nam a22001937a 4500 | ||
|---|---|---|---|
| 005 | 20241005062522.0 | ||
| 999 |
_c18555 _d18555 |
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| 008 | 231201b ||||| |||| 00| 0 eng d | ||
| 020 | _a9781984681102 | ||
| 082 |
_22023 _aDC 636.2142 _bT413 |
||
| 100 |
_a3G E-Learning. _933638 |
||
| 245 |
_a3GE collection on food science : _badvances in dairy ingredients / _c3G E-Learning. |
||
| 260 |
_aNew York : _b3G E-Learning LLC, _c©2023. |
||
| 300 |
_axii, 273 pages : _bcolor illustration ; _c26 cm. |
||
| 500 | _aIncludes references and index. | ||
| 650 |
_aDairy products industry _xTechnological innovations. _950433 |
||
| 650 |
_aDairy processing. _950434 |
||
| 710 |
_a3G E-Learning. _933638 |
||
| 942 |
_2ddc _cDC |
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