Yoghurt: scientific grounds, technology, manufacture and preparations
Graphs,. illus., tables. Bibliography p. 396-411. Summaries (En); Distributed by: Technical Dairy Pub. House, Jyllingevej 39, DK-2720 Vanloese, Copenhagen (Denmark)
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| Format: | Texto biblioteca |
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Fribourg (Switzerland); Beograd (Yugoslavia) Jeremija Lj. Rasic ; Joseph A. Kurmann
1978
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| Subjects: | YOGHURT, MICROBIOLOGY, CHEMISTRY, NUTRITIVE VALUE, FLAVOUR, PROCESSING, TECHNOLOGY, EQUIPMENT, PACKAGING, STORAGE, TRANSPORT, QUALITY CONTROLS, CONSUMPTION, MILK PRODUCTS, STANDARDS, YAOURT, YOGUR, MICROBIOLOGIE, CHIMIE, VALEUR NUTRITIVE, FLAVEUR, TRAITEMENT, TECHNOLOGIE, MATERIEL, CONDITIONNEMENT, STOCKAGE, CONTROLE DE QUALITE, CONSOMMATION, PRODUIT LAITIER, NORME, MICROBIOLOGIA, QUIMICA, VALOR NUTRITIVO, SABOR, PROCESAMIENTO, TECNOLOGIA, EQUIPO, EMPAQUETADO, ALMACENAMIENTO, TRANSPORTE, CONTROL DE CALIDAD, CONSUMO, PRODUCTOS LACTEOS, NORMAS, |
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