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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...
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, FL : Cambridge, England :
CRC Press ; Woodhead Pub.,
1999.
|
| Edición: | 2nd ed. |
| Colección: | Woodhead Publishing in food science and technology.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 008 | 990603s1999 flua ob 001 0 eng c | ||
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| 020 | |a 1855736624 |q (electronic bk.) | ||
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| 042 | |a pcc | ||
| 050 | 4 | |a SF275.Y6 |b T36 1999 | |
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| 082 | 0 | 4 | |a 637/.1476 |2 21 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Tamime, A. Y. | |
| 245 | 1 | 0 | |a Yoghurt : |b science and technology / |c A.Y. Tamime, R.K. Robinson. |
| 250 | |a 2nd ed. | ||
| 260 | |a Boca Raton, FL : |b CRC Press ; |a Cambridge, England : |b Woodhead Pub., |c 1999. | ||
| 300 | |a 1 online resource (xii, 619 pages) : |b illustrations | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Woodhead Publishing in food science and technology | |
| 504 | |a Includes bibliographical references. | ||
| 505 | 0 | |a Preliminaries; Contents; Preface to second edition; Preface to first edition; 1 Historical background; 2 Background to manufacturing practice; 3 Processing plants and equipment; 4 Plant cleaning hygiene and effluent treatment; 5 Traditional and recent developments in yoghurt production and related products; 6 Microbiology of yoghurt and bio starter cultures; 7 Biochemistry of fermentation; 8 Preservation and production of starter cultures; 9 Nutritional value of yoghurt; 10 Quality control in yoghurt manufacture. | |
| 520 | |a 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. | ||
| 590 | |a Knovel |b ACADEMIC - Food Science | ||
| 650 | 0 | |a Yogurt. | |
| 650 | 2 | |a Yogurt | |
| 650 | 6 | |a Yogourt. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Agriculture |x General. |2 bisacsh | |
| 650 | 7 | |a Yogurt. |2 fast |0 (OCoLC)fst01182899 | |
| 700 | 1 | |a Robinson, R. K. |q (Richard Kenneth) | |
| 776 | 0 | 8 | |i Print version: |a Tamime, A.Y. |t Yoghurt. |b 2nd ed. |d Boca Raton, FL : CRC Press ; Cambridge, England : Woodhead Pub., 1999 |z 0849317851 |z 1855733994 |w (DLC) 99032795 |w (OCoLC)41712490 |
| 830 | 0 | |a Woodhead Publishing in food science and technology. | |
| 856 | 4 | 0 | |u https://appknovel.uam.elogim.com/kn/resources/kpYSTE0001/toc |z Texto completo |
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| 938 | |a YBP Library Services |b YANK |n 2361375 | ||
| 994 | |a 92 |b IZTAP | ||