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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| Format: | Book |
| Language: | English |
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London
Elsevier Applied Science
l990
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| Edition: | SECOND EDITION |
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| Online Access: | Click Here to View Status and Holdings. |
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Microbiology and Biochemistry of Cheese and Fermented Milk
Journal of dairy science
