Title:
Chemistry and Technology of Yoghurt Fermentation
Author:
Baglio, Ettore. author.
ISBN:
9783319073774
Edition:
1st ed. 2014.
Physical Description:
VI, 57 p. 8 illus., 1 illus. in color. online resource.
Series:
Chemistry of Foods,
Contents:
The Modern Yoghurt. Introduction to Fermentative Processes -- The Yoghurt. Chemical and Technological Profiles -- The Industry of Yoghurt. Formulations and Food Additives.
Added Corporate Author:
Electronic Access:
https://doi.org/10.1007/978-3-319-07377-4Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 530891-1001 | ONLINE | Searching... | Searching... |