Please use this identifier to cite or link to this item: 192.168.6.56/handle/123456789/1298
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dc.contributor.authorElmer H. Marthen
dc.contributor.editorH.Marth, Elmer-
dc.date.accessioned2018-09-13T09:13:06Z-
dc.date.available2018-09-13T09:13:06Z-
dc.date.issued2001-
dc.identifier.isbn0-8247-0536-X-
dc.identifier.urihttp://10.6.20.12:80/handle/123456789/1298-
dc.descriptionThe dairy industry continues to consolidate, with mergers reducing the number of companies producing dairy products. The number of dairy farms is also decreasing, but the remaining farms are larger and the volume of milk they produce is increasing slowly. The amount and variety of dairy products are also increasing, and, in fact, new products are regularly introduced into the marketplace.en
dc.languageenen
dc.language.isoenen_US
dc.publisherMarcel Dekkeren_US
dc.subjectmicrobiologyen_US
dc.titleAPPLIED DAIRY MICROBIOLOGYen_US
dc.typeBooken_US
Appears in Collections:Veterinary Medicine

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