The Encyclopedia of Dairy Sciences is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas. Extensively cross-referenced, it covers the core theories, methods, and techniques employed by dairy scientists. It enables readers to access basic information on topics peripheral to their own areas, provides a repository of the core information in the area that can be used to refresh the researcher's own memory, and aids teachers in directing students to areas relevant to their course work. The Encyclopedia contains information that has been distilled, organized and presented as a complete reference tool to the user. This four-volume set includes over 400 articles covering all aspects of dairy science. Included are numerous figures and tables illustrating the text as well as a color plate section in each volume. The inclusion of "Further Reading" lists at the end of each article provide easy access to further information and a guide into the primary literature. Key Features * Over 400 articles covering all aspects of dairy science * Further reading lists at the end of each article provide easy access to further information and a way into the primary literature * Extensive cross-referencing * Many figures and tables illustrating the text and a color plate section in each volume.

Includes bibliographical references and indexes.

Contiene: V. 1 -- v. 2 -- v. 3 -- v. 4.

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