DIARY MICROBIOLOGY The Microbiology of Milk Products

DIARY MICROBIOLOGY The Microbiology of Milk Products Volume 2

Interest in the role of milk components as ingredients of processed foods has continued to expend, as has the market for dairy desserts, yoghurt and cheese, as well as various low-fat milk products. At the same time, the need to maintain, or even improve upon, the microbiological standrads of existi...

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Bibliographic Details
Other Authors: Robinson, R. K. (Richard Kenneth) (Editor)
Format: Book
Language:English
Published: London Elsevier Applied Science l990
Edition:SECOND EDITION
Subjects:
Dairy microbiology
Online Access:Click Here to View Status and Holdings.
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041 0 # |a eng 
090 0 0 |a QR121  |b .D28 1990 
245 1 1 |a DIARY MICROBIOLOGY  |b The Microbiology of Milk Products  |c Edited by R. K. Robinson  |n Volume 2 
250 # # |a SECOND EDITION 
264 # 1 |a London  |b Elsevier Applied Science  |c l990 
264 # 4 |c ©1990 
300 # # |a xii, 409 pages  |b illustrations  |c 24 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a Interest in the role of milk components as ingredients of processed foods has continued to expend, as has the market for dairy desserts, yoghurt and cheese, as well as various low-fat milk products. At the same time, the need to maintain, or even improve upon, the microbiological standrads of existing retail products has remained of paramount impotance. 
650 # 0 |a Dairy microbiology 
700 1 # |a Robinson, R. K.  |e editor  |q (Richard Kenneth) 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=085613 

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