Tamime and Robinson's Yoghurt - Science and Technology (3rd Edition)

This book combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in the analysis of yoghurt in terms of...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	Tamime, A. Y., Robinson, R. K. (Richard Kenneth)
Format:	E-Book Buch
Sprache:	Englisch
Veröffentlicht:	Cambridge Woodhead Publishing 2007 Boca Raton Woodhead Pub CRC Press Elsevier Science & Technology
Ausgabe:	3
Schriftenreihe:	Woodhead Publishing Series in Food Science, Technology and Nutrition
Schlagworte:	Food Ingredients Food Science Yogurt Yogurt industry
ISBN:	9781845692131, 1845692136, 9781420044539, 1420044532
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!