Tamime and Robinson's Yoghurt Science and Technology, Third Edition
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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.
Format:Hardcover
Language:English
ISBN:0080255027
ISBN13:9780080255026
Release Date:January 1985
Publisher:Pergamon
Length:431 Pages
Weight:2.14 lbs.
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