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The 2nd Edition remains primarily a text and reference book. The basic chemistry of milk and dairy products is emphasized but related aspects of microbiology and technology are included.
| Specifications | Descriptions |
|---|---|
| ISBN | 9788123911991 |
| Binding | Paperback |
| Subject | Food Science & Technology |
| Pages | 929 |
| Weight | 0.4 |
| Readership | BVSc |
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