Yoghurt: Science and Technology
A.Y. Tamime, R.K. Robinson
This fully comprehensive introductory text covers all aspects of yoghurt technology including processing and manufacture, microbiological and fermentation factors, nutritional and therapeutic value and quality control.
Année:
1999
Edition:
2
Editeur::
Woodhead Publishing,
Langue:
english
Pages:
623
ISBN 10:
1855733994
ISBN 13:
9780849317859
Collection:
Woodhead Publishing Series in Food Science, Technology and Nutrition
Fichier:
PDF, 4.68 MB
IPFS:
,
english, 1999