Milk, Pdf

Liquid Materialities: A History of Milk, Science and the Law  eBooks & eLearning

Posted by ksveta6 at April 27, 2017
Liquid Materialities: A History of Milk, Science and the Law

Liquid Materialities: A History of Milk, Science and the Law (Critical Food Studies) by Peter Atkins
2010 | ISBN: 0754679217 | English | 356 pages | PDF | 2 MB

Nature's Perfect Food: How Milk Became America's Drink  eBooks & eLearning

Posted by ksveta6 at April 27, 2017
Nature's Perfect Food: How Milk Became America's Drink

Nature's Perfect Food: How Milk Became America's Drink by E. Melanie Dupuis
2002 | ISBN: 0814719376, 0814719384 | English | 304 pages | PDF | 3 MB

Milk and Dairy Products as Functional Foods (repost)  eBooks & eLearning

Posted by libr at April 20, 2017
Milk and Dairy Products as Functional Foods (repost)

Milk and Dairy Products as Functional Foods (Society of Dairy Technology series) by Ara Kanekanian
English | 2014 | ISBN: 1444336835 | 408 pages | PDF | 6,3 MB

From Milk By-Products to Milk Ingredients: Upgrading the Cycle (repost)  eBooks & eLearning

Posted by libr at April 17, 2017
From Milk By-Products to Milk Ingredients: Upgrading the Cycle (repost)

From Milk By-Products to Milk Ingredients: Upgrading the Cycle by Ruud de Boer
English | 2014 | ISBN: 0470672226 | ISBN-13: 9780470672228 | 288 pages | PDF | 8,1 MB

High Temperature Processing of Milk and Milk Products  eBooks & eLearning

Posted by nebulae at April 4, 2017
High Temperature Processing of Milk and Milk Products

Hilton C. Deeth and Michael J. Lewis, "High Temperature Processing of Milk and Milk Products"
English | ISBN: 1118460502 | 2017 | 584 pages | PDF | 4 MB

Milk Magazine UK - Issue 55 2017  Magazines

Posted by crazy-slim at March 7, 2017
Milk Magazine UK - Issue 55 2017

Milk Magazine UK - Issue 55 2017
English | 196 pages | True PDF | 40 MB

Milk Decoration N.19 - Mars-Avril-Mai 2017  Magazines

Posted by crazy-slim at March 3, 2017
Milk Decoration N.19 - Mars-Avril-Mai 2017

Milk Decoration - Mars-Avril-Mai 2017
English, French | 171 pages | True PDF | 30 MB

The Times of Harvey Milk (1984) [The Criterion Collection #557]  Video

Posted by Someonelse at Jan. 30, 2017
The Times of Harvey Milk (1984) [The Criterion Collection #557]

The Times of Harvey Milk (1984)
2xDVD9 | VIDEO_TS | NTSC 4:3 | Artwork | 01:28:05 | 5,71 Gb + 7,47 Gb
Audio: English AC3 2.0 @ 192 Kbps + Commentary track | Subs: English SDH
Genre: Documentary, Biography, History | The Criterion Collection #557

A true twentieth-century trailblazer, Harvey Milk was an outspoken human rights activist and one of the first openly gay U.S. politicians elected to public office; even after his assassination in 1978, he continues to inspire disenfranchised people around the world. The Oscar-winning The Times of Harvey Milk, directed by Robert Epstein and produced by Richard Schmiechen, was as groundbreaking as its subject. One of the first feature documentaries to address gay life in America, it’s a work of advocacy itself, bringing Milk’s message of hope and equality to a wider audience. This exhilarating trove of original documentary material and archival footage is as much a vivid portrait of a time and place (San Francisco’s historic Castro District in the seventies) as a testament to the legacy of a political visionary.

Chemical Profiles of Industrial Cow’s Milk Curds  eBooks & eLearning

Posted by Underaglassmoon at Jan. 22, 2017
Chemical Profiles of Industrial Cow’s Milk Curds

Chemical Profiles of Industrial Cow’s Milk Curds
Springer | English | January 2017 | ISBN-10: 3319509403 | 46 pages | PDF | 1.12 mb

by Caterina Barone (Author), Marcella Barbera (Author), Michele Barone (Author), Salvatore Parisi (Author), Izabela Steinka (Author)

Milk Proteins  eBooks & eLearning

Posted by tanas.olesya at Nov. 15, 2016
Milk Proteins

Milk Proteins: From Expression to Food (Food Science and Technology) by Mike Boland
English | 8 July 2014 | ISBN: 0124051715 | 622 Pages | PDF | 10 MB

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications.