References

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 25 : Processing and Preparation of Milk and Milk products

References

  1. Hall and Trout, 1968, Milk pasteurisation, AVI Publication Company ………..
  2. Passmore R., M.A. Eastwood, 1987, Davidson and Passmore Human Nutrition and Dietetics, English Language Book Society/ Churchill Livingstone……………
  3. B. Srilakshmi - Food Science , New Age International Publishers, fourth edition
  4. Swaminathan , M. (1988). Handbook of Food science and Experimental Foods BAPPCO, Bangalore.
  5. Shakuntala Manay N, Shadaksharaswamy M (1998). Foods, Facts and principles New age international publishers, New Delhi.
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