Yak-Milch: Verarbeitungsmethoden und Produktionstechnologie von M. Selvamuthukumaran
154,97 €
The milk derived from yaks has great nutritional potential, with protein of 4.8–5.9%, fat of 5.6–7.5%, and total solids of 17.0–17.9% in comparison with the milk from other bovine animals. This book describes various processed products derived from yak milk, such as cream, butter, ghee, yoghurt, and milk powder.
Jetzt bei Ebay:
![Produktbild - SIGNED Mrs Peregrine and the Yak by Burns, Esther Wilkin, Eloise [HC]](https://i.ebayimg.com/thumbs/images/g/hf0AAeSwQOZoGoSu/s-l140.jpg)
