Ciencia de la leche

Ciencia de la leche

principios de técnica lechera

by Charles Alais, Antonio Lacasa Godina

873 pages· 1985· ISBN 9788429118155
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El interés creciente que existe hoy en el mundo por el conocimiento de un alimento que ocupa un lugar destacado en la dietética humana, el peligro evidente de que el más completo alimento del hombre pueda ser vector de agentes patógenos y la amplia gama de productos derivados del complejo bioquímico segregado por las hembras lecheras, justifican ampliamente la necesidad de una especialización en lactología.

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