Tamime and Robinson's Yoghurt Science and Technology
A.Y. Tamime,A. Y. Tamine,R K Robinson,R.K. Robinson
ISBN: 9781420044539
Vydavatelství: Taylor & Francis
Rok vydání: 2007
Vydání: 3rd Edition
Vazba: Hardback
Počet stran: 791
Dostupnost: Skladem
Původní cena: 8 134 Kč
Výstavní cena:
5 694 Kč(t.j. po slevě 30%)
(Cena je uvedena včetně 10% DPH)
Katalogová cena: 204 GBP
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Completely revised and updated, this third edition combines coverage of recent developments in scientific understanding with information about established best practices. It covers polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, and advances in the analysis of yoghurt in terms of its chemistry, rheology, and microbiology. The book explores advanced technology such as automation and mechanization and details of clinical trials involving yoghurts. The new edition also discusses the new definition of the term yoghurt and the larger variety of gelled or viscuous fermented milk products containing a wide range of cultures.