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Book sections
Yogurt: The Product and its Manufacture
Abstract : Part 1 Introduction
Part 2 Definition and Main Types of Yogurts
Part 3 Microbiological and Biochemical Mechanisms Involved in Yogurt Manufacture
Part 4 Yogurt Manufacture
Part 5 Control of Yogurt Quality
Part 6 Conclusion
Cited literature [9 references]
https://hal-agroparistech.archives-ouvertes.fr/hal-01511578
Contributor : Catherine Beal <>
Submitted on : Wednesday, June 28, 2017 - 7:31:08 PM
Last modification on : Tuesday, May 26, 2020 - 9:18:03 AM
Contributor : Catherine Beal <>
Submitted on : Wednesday, June 28, 2017 - 7:31:08 PM
Last modification on : Tuesday, May 26, 2020 - 9:18:03 AM
