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Type: BOOK - Published: 1984 - Publisher: Elsevier Science & Technology
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Language: en
Pages: 381
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Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellen
Language: en
Pages: 474
Pages: 474
Type: BOOK - Published: 1998 - Publisher: Springer Science & Business Media
This second, revised edition of The technology of dairy products continues to explain methods of milk product manufacture, the technology involved, and how othe
Language: en
Pages: 464
Pages: 464
Type: BOOK - Published: 2014-07-09 - Publisher: CRC Press
This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discuss
Language: en
Pages: 1104
Pages: 1104
Type: BOOK - Published: 2004-03-19 - Publisher: CRC Press
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu