1. Technological interventions in dairy science : innovative approaches in processing, preservation, and analysis of milk products /: innovative approaches in processing, preservation, and analysis of milk products. (2018) Editors: Chavan, Rupesh S; Goyal, Megh Raj Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Dairy science and technology. (©2014) Other Names: Walstra, Pieter; Wouters, Jan T. M; Geurts, T. J (Tom J.) Record Type: Book Extent: 1 online resource (808 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Raw milk : production, consumption and health effects /: production, consumption and health effects. (2018) Other Names: Momani, Jana; Natsheh, Ahmad Record Type: Book Extent: 1 online resource (396 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Novel dairy processing technologies : techniques, management, and energy conservation /: techniques, management, and energy conservation. ([2018]) Editors: Goyal, Megh Raj; Kumar, Anit; Gupta, Anil K (Anil Kumar), 1966- Record Type: Book Extent: 1 online resource (xlii, 298 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Milk protein : new research approaches /: new research approaches. (2022) Editors: Chaiyabutr, Narongsak Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. The chemistry of milk and milk products : physicochemical properties, therapeutic characteristics, and processing methods /: physicochemical properties, therapeutic characteristics, and processing methods. (2023) Editors: Goyal, Megh R; Ranvir, Suvartan; Malik, Junaid Ahmad, 1987- Record Type: Book Extent: 1 online resource (403 pages), illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗