Call Number (LC) Title Results
SF232.W6 J3 2011eb Creating Dairyland : how caring for cows saved our soil, created our landscape, brought prosperity to our state, and still shapes our way of life in Wisconsin / 1
SF233.C87 Absent Interests. 1
SF233.G3 GERMAN DAIRY SECTOR : internationalizationcompetitiveness - supply chains. 1
SF233.S645 M67 2009eb Business management for tropical dairy farmers / 1
SF239 .H456 2014 Adiponectin in Cattle. 1
SF239 .H635 2019 The Lean Dairy Farmer : Save Time, Cut Costs, Eliminate Waste to Create a More Productive, Profitable and Higher Quality Farm. 1
SF239 .H644 2017eb Effects of lipids from various oilseeds supplied in different forms on ruminal biohydrogenation of fatty acids in vitro and on milk production and milk fatty acid composition of dairy cows. 1
SF239 .S274 2013 Characterization of insulin sensitivity and inflammation related factors in dairy cows receiving conjugated linoleic acids (CLA) or a control fat supplement during lactation. 1
SF239 .T375 2013 Opportunities for improving resource use efficeincy of peri-urban dairy herds in Faisalabad, Punjab, Pakistan. 1
SF239 .V334 2013 La vache et le lait. 1
SF247 .S86 2013 Sustainable dairy production / 1
SF249 Handbook of milk of non-bovine mammals / 1
SF250.5 Microstructure of dairy products /
Emerging dairy processing technologies : opportunities for the dairy industry /
Structure of Dairy Products.
Membrane processing for dairy ingredient separation / 		4
SF250.5 .A393 2018 Advances in dairy products / 1
SF250.5 .A456 2015 Quantification and qualification of the environmental impacts of milk processing in The Republic of Armenia using Life Cycle Assessment methodology with particular focus on product- and process-related quality attributes. 1
SF250.5 .D357 2016 Dairy Processing and Quality Assurance. 1
SF250.5 .H36 2017eb Handbook of drying for dairy products / 1
SF251 From milk by-products to milk ingredients : upgrading the cycle / 1
SF271 Global cheesemaking technology : cheese quality and characteristics / 1
SF271.C43 Cheese, chemistry, physics and microbiology. 1