Dictionary of Milk and Dairying PDF Download
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Author: M. Carl
Publisher:
ISBN:
Category :
Languages : en
Pages : 384
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Author: M. Carl
Publisher:
ISBN:
Category :
Languages : en
Pages : 384
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Book Description
Author: Edmund Renner
Publisher:
ISBN:
Category : Dairying
Languages : en
Pages : 400
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Book Description
Author: International Dairy Federation
Publisher: Elsevier Science Limited
ISBN: 9780444896445
Category : Nature
Languages : de
Pages : 376
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Book Description
Hardbound. The dairy industry continues to develop at a disconcertingly rapid pace. For the people working in this field, keeping abreast of the techniques used within the industry and adopted from outside, has become a permanent feature of life. This revised edition of the Dictionary of Dairy Terminology gives the equivalents in English, French, German and Spanish for up-to-date terms, currently used in the dairy industry worldwide. The dictionary includes explanations of important key terms prepared by world-recognized specialists. It is an invaluable tool for those in international trade, in legislation, and for professional translators and interpreters.
Author: Marjanca Firm
Publisher:
ISBN:
Category :
Languages : en
Pages : 128
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Author: Christoph Schneider
Publisher:
ISBN:
Category : Foreign Language Study
Languages : de
Pages : 466
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Book Description
A dictionary of dairying and dairy products terminology in four languages, English, German, French and Spanish.
Author: John Gilbert Davis
Publisher:
ISBN:
Category : Dairy products
Languages : en
Pages : 758
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Book Description
Author: Dinesh Arora
Publisher: Daya Books
ISBN: 9788176221641
Category : Technology & Engineering
Languages : en
Pages : 308
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Book Description
Dairy Science Is A Branch Of Agriculture That Includes Breeding, Raising And Utilisation Of Dairy Animals, Primarily Cows, For The Production Of Milk And Various Dairy Products Processed From It. Ninety Percent Of The World S Milk Is Obtained From Cows. The Remainder Comes From Goats, Buffaloes, Sheep, Reindeer, Yaks And Other Ruminants. The Development Of Modern Dairying Began In 1850. It Has Been Accelerated By The Growth Of Urban Markets And By Scientific, Technological And Economic Factors. Traditional Small-Scale Dairy Forms Have Increasingly Been Replaced By Larger Operations With Herbs Of 1000 Cows Or More. The Factory System Of Possessing Milk Was Developed In The Middle Of The 19Th Century. At The Same Time, The Method Of Concentrating Milk And Sealing It In Containers In Sterile Condition Was Developed. Over The Years A Number Of Researches And Discoveries Have Rendered Groundbreaking Theories To The Field Of Dairy Science. Biotech S Dictionary Of Dairy Science Presents Extensive Information Regarding Various Old And New Concepts Related To Dairy Science.
Author: Julius Herman Frandsen
Publisher:
ISBN:
Category : Dairy processing
Languages : en
Pages : 860
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Author: John Gilbert Davis
Publisher:
ISBN:
Category :
Languages : en
Pages : 659
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Author: Jacques Casalis
Publisher:
ISBN:
Category : Dairying
Languages : de
Pages : 680
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Book Description
