دانلود کتاب Tamime and Robinson's Yoghurt Science and Technology, Third Edition

Name: Tamime and Robinson's Yoghurt Science and Technology, Third Edition
Availability: InStock
Author: A.Y. Tamime
ISBN: 1420044532, 9781420044539

by A.Y. Tamime, A. Y. Tamine, R K Robinson, R.K. Robinson

عنوان فارسی: Tamime و ماست علوم رابینسون و فناوری، ویرایش سوم
ناشر: CRC Press
سال: 2007
ویرایش: 3
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 808-808
شابک: 1420044532, 9781420044539
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 6.00 مگابایت

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جزییات کتاب

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.