机读格式显示(MARC)
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- 008 120410s2011 ne a be 001 0 eng d
- 020 __ |a 9780123744074 (ebk.)
- 020 __ |a 0123744075 (ebk.)
- 020 __ |a 9780123744029 (set) : |c CNY6646.00
- 020 __ |a 0123744024 (set)
- 020 __ |a 9780123744036 (v. 1)
- 020 __ |a 0123744032 (v. 1)
- 020 __ |a 9780123744043 (v. 2)
- 020 __ |a 0123744040 (v. 2)
- 020 __ |a 9780123744050 (v. 3)
- 020 __ |a 0123744059 (v. 3)
- 020 __ |a 9780123744067 (v. 4)
- 020 __ |a 0123744067 (v. 4)
- 040 __ |a SJT |c SJT |d SJT
- 050 _4 |a SF229 |b .E52 2011eb
- 090 __ |a TS252-61/EDS/(2)/ED-11
- 099 __ |a CAL 022012055874
- 245 00 |a Encyclopedia of dairy sciences / |c editor-in-chief, John W. Fuquay ; editors, Patrick J. Fox, Paul L.H. McSweeney.
- 260 __ |a Amsterdam ; |a Boston : |b Elsevier/Academic Press, |c c2011.
- 300 __ |a 4 v. : |b ill. ; |c 29 cm.
- 504 __ |a Includes bibliographical references and index.
- 505 0_ |a v. 1. A-C -- v. 2. D-I -- v. 3. L-N -- v. 4. O-Y and index.
- 520 __ |a Dairy science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transormation of milk into its various consumer products, including beverages, fermented products, contentraed and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.
- 650 _0 |a Dairying |v Encyclopedias.
- 650 _0 |a Dairy farming |v Encyclopedias.