| TITLE/AUTHOR |
PRICE |
|---|
| Advanced Dairy Chemistry Volume 1: Proteins, 3rd edition (Fox) |
198.00 |
| Advanced Dairy Chemistry Volume 2: Lipids, 3rd edition (Fox) |
198.00 |
| Advanced Dairy Chemistry Volume 3: Lactose, Water, Salt, and Vitamins, 2nd edition (Fox) |
315.00 |
| Advanced Dairy Science and Technology (Britz) |
219.95 |
| Applied Dairy Microbiology, 2nd edition (Marth and Steele) |
238.95 |
| Brined Cheeses (Tamime) |
199.00 |
| Cheese: Chemistry, Physics, and Microbiology, 3rd edition Volume 1: General Aspects (Fox) |
234.00 |
| Cheese: Chemistry, Physics, and Microbiology, 3rd edition Volume 2: Major Cheese Groups (Fox) |
234.00 |
| Cheese: Chemistry, Physics, and Microbiology, 3rd edition 2-Volume Set(Fox) |
439.00 |
| Cheesemaking Practice (Robinson) |
158.00 |
| Cheese Problems Solved (McSweeney) |
248.95 |
| Cheese Rheology and Texture (Gunasekaran and Ak)) |
188.95 |
| Dairy-Based Ingredients (Chandan) |
68.00 |
| Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, 3rd edition (Robinson) |
174.00 |
| Dairy Processing: Improving Quality (Smit) |
298.95 |
| Dairy Science and Technology, 2nd edition (Walstra) |
178.95 |
| Dairy Science and Technology Handbook • 3 Volume Set (Hui) |
544.00 |
| Encapsulated and Powdered Foods (Onwulata) |
218.95 |
| Fermented Milks (Tamime) |
198.95 |
| Functional Dairy Products (Mattila-Sandholm and Saarela) |
288.95 |
| Functional Dairy Products, Volume 2 (Saarela) |
298.95 |
| Fundamentals of Cheese Science (Fox) |
184.00 |
| Genetics of Lactic Acid Bacteria (Wood) |
148.00 |
| Handbook of Dairy Foods and Nutrition, 3rd edition (Miller) |
123.95 |
| Handbook of Farm, Dairy, and Food Machinery (Kutz) |
344.00 |
| Handbook of Fermented Functional Foods (Farnworth) |
158.95 |
| Handbook of Food Products Manufacturing: Health, Meat, Milk, Poultry, Seafood, and Vegetables (Hui) |
294.00 |
| Handbook of Functional Dairy Products (Shortt) |
178.95 |
| Handbook of Milk of Non-Bovine Mammals (Park) |
199.95 |
| Herd Health and Production Management in Dairy Practice (Brand) |
124.00 |
| Ice Cream 6th edition (Marshall/Goff/Hartel) |
89.95 |
| Ice Cream and Frozen Desserts: A Commercial Guide to Production
and Marketing (Stogo) |
94.00 |
| Immunological Properties of Milk: Advances in Nutritional Research Volume 10 (Woodward and Draper) |
258.00 |
| Improving the Flavor of Cheese (Weimer) |
278.95 |
| Indicators of Milk and Beef Quality (Hocquette and Gigli) |
97.00 |
| Lactic Acid Bacteria: Genetics, Metabolism and Applications (Siezen, Kok, Abee, Schaafsma) |
148.00 |
| Lactic Acid Bacteria: Microbiology and Functional Aspects, 3rd Edition (Salminen, von Wright, Ouwehand) |
248.95 |
| Manufacturing Yogurt and Fermented Milks (Chandan) |
184.95 |
| Mechanisation and Automation in Dairy Technology (Tamime and Law) |
178.95 |
| Milk and Dairy Product Technology (Spreer) |
178.95 |
| Novel Food Ingredients for Weight Control (Henry) | 238.95 |
| Organic Meat and Milk from Ruminants (Kyriazakis) |
89.95 |
| Prebiotics: Development and Applications (Gibson) |
159.00 |
| Probiotic Dairy Products (Tamime) |
195.00 |
| Science of Ice Cream (Clarke) |
58.95 |
| Structure of Dairy Products (Tamime) |
184.95 |
| Technology of Cheesemaking (Law) |
188.95 |
| Technology of Dairy Products 2nd edition (Early) |
199.00 |
| Yoghurt: Science and Technology, 3rd edition (Tamime) |
338.95 |
| Prices subject to change - Prices are in U.S. Dollars |