In its first edition, this book quickly established itself as the essential reference tool and only comprehensive book available in its field for both industry professionals, and those involved in related fields of research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new bio-yoghurts, as well as all other recent changes and technological developments in the industry, including: the production of strained yoghurt by ultra filtration, the latest developments in mechanization and automation and the implementation of HACCP.BALLONGUE, J. (1998) In Lactic Acid Bacteria, 2nd Edition, Ed. by Salminen, S. and von Wright, A. Marcel Dekker, New York, pp. 519-587. ... 72, 855. SERGEYa#39;S MANUAL (1957) In Bergeya#39;s Manual of Determinative Bacteriology, 7th Edition.
|Author||:||A. Y. Tamime, Richard Kenneth Robinson|
|Publisher||:||Woodhead Publishing - 1999-01-01|