Yoghurt
science and technology
by A. Y. Tamime
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Yoghurt: Science and Technology is a standard work in its field. The new edition has been thoroughly revised and now includes a discussion of 'bio-yoghurts' with their important implication for manufacturing practice. Contents include: Background to manufacturing practice; Processing plant and equipment; Cleaning and hygiene; Traditional and new developments in yoghurt production; Microbiology of yoghurt and 'bio' started cultures; Biochemistry of fermentation; Preservation and production of starter cultures; Nutrition; Quality control and HACCP.
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YogurtShowing 3 featured editions. View all 3 editions?
| Edition | Availability |
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1
Yoghurt: Science and Technology
1999, Elsevier Science & Technology
in English
1855736624 9781855736627
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2
Yoghurt: Science and Technology
1999, Elsevier Science & Technology
in English
1280372141 9781280372148
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3
Yoghurt: science and technology
1999, CRC Press, Woodhead Pub.
electronic resource :
in English
- 2nd ed.
1591241693 9781591241690
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Book Details
Edition Notes
Includes bibliographical references and index.
Electronic data. Norwich, N.Y. : Knovel, 2001. HTML/PDF. Mode of access: Intranet. Electronic access restricted to subscribers.
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- Created July 8, 2019
- 1 revision
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