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
Document type :
Book sections
Complete list of metadatas

Cited literature [9 references]  Display  Hide  Download

https://hal-agroparistech.archives-ouvertes.fr/hal-01511578
Contributor : Catherine Beal <>
Submitted on : Wednesday, June 28, 2017 - 7:31:08 PM
Last modification on : Thursday, February 28, 2019 - 5:44:28 PM

Identifiers

Citation

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⟩

Share

Metrics

Record views

174