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Chemistry and technology of yoghurt fermentation [electronic resource] / Ettore Baglio.

Baglio, Ettore, author.
2014
SF275.Y6
Available Online
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Title
Chemistry and technology of yoghurt fermentation [electronic resource] / Ettore Baglio.
Author
Baglio, Ettore, author.
ISBN
9783319073774 electronic book
331907377X electronic book
9783319073767
DOI
https://doi.org/10.1007/978-3-319-07377-4
Published
Cham : Springer, 2014.
Language
English
Description
1 online resource.
Item Number
10.1007/978-3-319-07377-4 doi
Call Number
SF275.Y6
Dewey Decimal Classification
637/.1476
Bibliography, etc. Note
Includes bibliographical references.
Access Note
Access limited to authorized users.
Source of Description
Description based on print version record.
Series
SpringerBriefs in molecular science. Chemistry of foods.
Available in Other Form
Chemistry and technology of yoghurt fermentation
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Online Access
Record Appears in
Online Resources > Ebooks
All Resources
The Modern Yoghurt : Introduction to Fermentative Processes
The Yoghurt: Chemical and Technological Profiles
The Industry of Yoghurt: Formulations and Food Additives.

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