| TITLE/AUTHOR |
PRICE |
|---|
| Advanced Dairy Chemistry Volume 1: Proteins, 3rd edition (Fox) |
298.00 |
| Advanced Dairy Chemistry Volume 2: Lipids, 3rd edition (Fox) |
258.00 |
| Advanced Dairy Chemistry Volume 3: Lactose, Water, Salt, and Minor Constituents, 3rd edition (Fox) |
188.00 |
| Advanced Dairy Science and Technology (Britz) |
219.95 |
| Advances in Dairy Ingredients (Smithers) |
198.95 |
| Analytical Methods for Food and Dairy Powders (Schuck) |
198.95 |
| Applied Dairy Microbiology, 2nd edition (Marth and Steele) |
238.95 |
| Beverage Industry Microfiltration (Starbard) |
208.95 |
| Bioactive Components in Milk and Dairy Products (Park) |
248.95 |
| Bioactive Components of Milk (Bosze) |
139.00 |
| Biotechnology of Lactic Acid Bacteria: Novel Applications (Mozzi) |
214.00 |
| Brined Cheeses (Tamime) |
199.00 |
| Cheesemaking Practice (Robinson) |
238.00 |
| Cheese Problems Solved (McSweeney) |
268.95 |
| Cheese Rheology and Texture (Gunasekaran and Ak)) |
188.95 |
| Cleaning-in-Place: Dairy, Food and Beverage Operations, 3rd edition (Tamime) |
228.95 |
| Dairy-Based Ingredients (Chandan) |
78.00 |
| Dairy-Derived Ingredients: Food and Nutraceutical Uses (Corredig) |
304.00 |
| Dairy Fats and Related Products (Tamime) |
238.95 |
| Dairy Ingredients for Food Processing (Chandan) |
228.95 |
| Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products, 3rd edition (Robinson) |
204.00 |
| Dairy Powders and Concentrated Products (Tamime) |
238.95 |
| Dairy Processing and Quality Assurance (Chandan)
| 228.95 |
| Dairy Processing: Improving Quality (Smit) |
318.95 |
| Dairy Production Medicine (Risco)
| 123.95 |
| Dairy Science and Technology, 2nd edition (Walstra) |
198.95 |
| Dairy Science and Technology Handbook • 3 Volume Set (Hui) |
609.95 |
| Development and Manufacture of Yogurt and Other Functional Dairy Products (Yildiz) |
198.95 |
| Encapsulated and Powdered Foods (Onwulata) |
258.95 |
| Engineering Aspects of Milk and Dairy Products (dos Reis Coimbra) |
193.95 |
| Fermented Milks (Tamime) |
228.95 |
| Functional Dairy Products (Mattila-Sandholm and Saarela) |
309.95 |
| Functional Dairy Products, Volume 2 (Saarela) |
319.95 |
| Fundamentals of Cheese Science (Fox) |
288.00 |
| Genetics of Lactic Acid Bacteria (Wood) |
178.00 |
| 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) |
297.95 |
| Handbook of Functional Dairy Products (Shortt) |
178.95 |
| Handbook of Milk of Non-Bovine Mammals (Park) |
208.95 |
| Herd Health and Production Management in Dairy Practice (Brand) |
124.00 |
| Ice Cream 6th edition (Marshall/Goff/Hartel) |
128.00 |
| Ice Cream and Frozen Desserts: A Commercial Guide to Production
and Marketing (Stogo) |
99.00 |
| Improving the Flavor of Cheese (Weimer) |
298.95 |
| Improving the Safety and Quality of Milk Volume 1: Milk Production and Processing (Griffiths) |
280.00 |
| Improving the Safety and Quality of Milk Volume 2: Improving Quality in Milk Products (Griffiths) |
280.00 |
| 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, 4th edition (Lahtinen) |
188.95 |
| Manufacturing Yogurt and Fermented Milks, 2nd edition (Chandan) |
198.95 |
| Membrane Processing: Dairy and Beverage Applications (Tamime) |
198.95 |
| Milk and Dairy Products in Human Nutrition: Production, Composition and Health (Park) |
214.00 |
| Milk and Dairy Product Technology (Spreer) |
178.95 |
| Milk Processing and Quality Management (Tamime) |
198.95 |
| Novel Food Ingredients for Weight Control (Henry) | 238.95 |
| Organic Meat and Milk from Ruminants (Kyriazakis) |
89.95 |
| Prebiotics: Development and Applications (Gibson) |
194.00 |
| Probiotic Dairy Products (Tamime) |
238.95 |
| Processed Cheese and Analogues (Tamime) |
206.95 |
| Science of Ice Cream (Clarke) |
64.95 |
| Sensory Evaluation of Dairy Products, 2nd edition (Clark) |
88.95 |
| Structure of Dairy Products (Tamime) |
184.95 |
| Sustainable Dairy Production (de Jong) |
198.95 |
| Technology of Cheesemaking, 2nd edition (Law) |
218.95 |
| Technology of Dairy Products 2nd edition (Early) |
248.00 |
| Tharp & Young On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology (Tharp/Young) |
198.00 |
| Whey Processing Functionality and Health Benefits (Onwulata) |
198.95 |
| Yoghurt: Science and Technology, 3rd edition (Tamime) |
274.00 |
| Prices subject to change - Prices are in U.S. Dollars |