This fully comprehensive introductory text covers all aspects of yoghurt technology including processing and manufacture, microbiological and fermentation factors, nutritional and therapeutic value and quality control.
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Dr. A. Y. Tamime is a Senior Lecturer in the Food Standards and Product Technology Department, Scottish Agricultural College, Ayr, Scotland. Dr. R. K. Robinson is a Lecturer in the Department of Food Science and Technology at the University of Reading, England.Review:
...The logical arrangement of the text in short sections with headings and subheadings, the clean presentation of information in large numbers of excellent diagrams, photographs and tables, and a detailed subject index of 7 pages make the book a valuable reference work which will be of interest not only to students, managers and quality control staff in the dairy and food industries but also to students and teachers of home economics, nutrition and applied biology.
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Book Description Pergamon, 1985. Paperback. Book Condition: New. First Edition. Bookseller Inventory # SONG0080255027