TERMIUM Plus^®

Fiche 1,  Justifications,  Anglais

Record number: 1, Textual support number: 1 CONT

Introduction to dairy science: this course is about the study of milk and milk-derived food products from a food science perspective. it focusses on the biological, chemical, physical, and microbiological aspects of milk itself, and on the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.  2, fiche 1, Anglais, - dairy%20science

Fiche 1,  Justifications,  Français

Record number: 1, Textual support number: 1 CONT

Les programmes de recherche : Susciter et encourager toutes les recherches pouvant faire progresser les connaissances dans le domaine de la science du lait.  3, fiche 1, Français, - sciences%20du%20lait

Fiche 1,  Justifications,  Espagnol