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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
https://hal-agroparistech.archives-ouvertes.fr/hal-01511578 Contributor : Catherine BEALConnect in order to contact the contributor Submitted on : Wednesday, June 28, 2017 - 7:31:08 PM Last modification on : Wednesday, January 12, 2022 - 9:26:02 AM
Georges Corrieu, Catherine Béal. Yogurt: The Product and its Manufacture. The Encyclopedia of Food and Health, 5, Academic Press, pp.617 - 624, 2016, ⟨10.1016/B978-0-12-384947-2.00766-2⟩. ⟨hal-01511578⟩