Yoghurt : science and technology

The new edition 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; Microbi...

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Bibliographic Details
Main Author: Tamime, A. Y.
Other Authors: Robinson, R. K.
Format: eBook
Language: English
Published: Boca Raton, FL : Cambridge, England : CRC Press ; Woodhead Pub., 1999.
Edition: 2nd ed.
Series: Woodhead Publishing in food science and technology.
Subjects:
Yogurt.
elektronické knihy
electronic books
ISBN: 0849317851
9780849317859
1855733994
9781855733992
1855736624
9781855736627
1591241693
9781591241690
Physical Description: 1 online resource (xii, 619 pages) : illustrations

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Summary: The new edition 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.
Bibliography: Includes bibliographical references.
ISBN: 0849317851
9780849317859
1855733994
9781855733992
1855736624
9781855736627
1591241693
9781591241690
Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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