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Making cheese is an important way of increasing the shelf life of milk. Milk is converted into a concentrated nutritious food. This module discusses the processing of fresh milk into cheese. This is done through 79 slides and a narrated tape. The slides and narration are printed in a booklet. The...
This manual has been produced to standardise some analytical procedures at ILCA and among those NARS scientists who may be interested in the aspects of feed evaluation that the manual attempts to address. The first part of the manual is on determination of voluntary intake, digestion and retentio...
This manual is intended as a teaching aid for extension level technicians. Deals with rural milk processing at individual smallholder or small producers cooperatives levels using experiences from Ethiopia. Concentrates on traditional products, i.e, product that are easily made, need little specia...
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