Bağış 15 Eylül 2024 – 1 Ekim 2024 Bağış toplama hakkında

Tamime and Robinson's Yoghurt: Science and Technology

Main
Business & Economics
Tamime and Robinson's Yoghurt: Science...

Tamime and Robinson's Yoghurt: Science and Technology

A.Y. Tamime, R.K. Robinson

0 / 0

Bu kitabı ne kadar beğendiniz?

İndirilen dosyanın kalitesi nedir?

Kalitesini değerlendirmek için kitabı indirin

İndirilen dosyaların kalitesi nedir?

Kategoriler:

Business & Economics

Yıl:

2007

Baskı:

3Rev Ed

Yayımcı:

Woodhead Publishing

Dil:

english

Sayfalar:

601

ISBN 10:

1845693051

ISBN 13:

9781855736764

Dosya:

PDF, 3.80 MB

IPFS:

,

english, 2007

Bu kitap, telif hakkı sahibinin şikayeti nedeniyle indirilememektedir

Beware of he who would deny you access to information, for in his heart he dreams himself your master

— Pravin Lal

İlginizi çekebilir

Adnan Tamime — Fermented Milks

A.Y. Tamime, A. Y. Tamine, R K Robinson, R.K. Robinson — Yoghurt: Science and Technology, Second Edition

Fuller, Linda K — Yogurt, yoghurt, youghourt: an international cookbook

A.Y. Tamime, A. Y. Tamine, R K Robinson, R.K. Robinson — Tamime and Robinson's Yoghurt Science and Technology, Third Edition

Fatih Yildiz — Development and Manufacture of Yogurt and Other Functional Dairy Products

A.Y. Tamime; R.K. Robinson — Tamime and Robinson's Yoghurt: Science and Technology

A.Y. Tamime, R.K. Robinson — Yoghurt: Science and Technology

Valerie Pearson — CheeseMaking

Hastings, E. G. (Edwin George), E. G. HASTINGS, ALICE C. EVANS, E. B. HART — The Bacteriology of Cheddar Cheese

Patrick F. Fox, Paul L.H. McSweeney, Timothy M. Cogan, Timothy P. Guinee — Cheese: Chemistry, Physics & Microbiology

P. F. Fox (auth.), P. F. Fox (eds.) — Cheese: Chemistry, Physics and Microbiology: Volume 1 General Aspects

R. C. Lawrence, J. Gilles, L. K. Creamer (auth.), P. F. Fox (eds.) — Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups

Paul L. H. McSweeney, Patrick F. Fox, Paul D. Cotter, David W Everett — Cheese - Chemistry, Physics & Microbiology

Michael H. Tunick — The Science of Cheese

Y. H. Hui (Editor); E. Özgül Evranuz (Editor) — Handbook of Fermented Food and Beverage Technology Two Volume Set

Deepak Kumar Verma (Editor); Ami R. Patel (Editor); Prem Prakash Srivastav (Editor); Balaram Mohapatra (Editor); Alaa Kareem Niamah (Editor) — Microbiology for Food and Health-Technological Developments and Advances

Adnan Y. Tamime — Brined Cheeses

Hui, Y.H. — Dairy Science and Technology Handbook: Volume I, II, & III

Elmer H. Marth, James Steele — Applied Dairy Microbiology,

R.K. Robinson, A.Y. Tamime — Feta and Related Cheeses: Ellis Horwood Series in Food Science and Technology (Ellis Horwood series in food science & technology)

Elmer H. Marth, James L. Steele — Applied Dairy Microbiology (Food Science and Technology)

Elmer H. Marth, James Steele — Applied Dairy Microbiology

R. C. Lawrence, J. Gilles, L. K. Creamer (auth.), P. F. Fox (eds.) — Cheese: Chemistry, Physics and Microbiology: Volume 2: Major Cheese Groups

Gerrit Smit — Dairy Processing: Improving Quality

Bart Weimer — Improving the Flavour of Cheese

Ricki Carroll, Robert Carroll — Cheesemaking Made Easy: 60 Delicious Varieties

Walter Warner Fisk, Charles Thom — The Book of Cheese

Bintsis, Thomas; Papademas, Photis — Global cheesemaking technology : cheese quality and characteristics

Barry A. Law, Adnan Y. Tamime — Technology of Cheesemaking, Second Edition (Society of Dairy Technology series)

P. McSweeny — Cheese Problems Solved

Y. H. Hui, E. Özgül Evranuz — Handbook of Fermented Food and Beverage Technology, Second Edition: Handbook of Animal-Based Fermented Food and Beverage Technology

Barry A Law; A Y Tamime — Technology of cheesemaking

P. F. Fox, P. L. H. McSweeney (auth.), B. A. Law (eds.) — Microbiology and Biochemistry of Cheese and Fermented Milk

P. F. Fox, P. L. H. McSweeney (auth.), B. A. Law (eds.) — Microbiology and Biochemistry of Cheese and Fermented Milk

R. C. Lawrence, J. Gilles, L. K. Creamer (auth.), P. F. Fox (eds.) — Cheese: Chemistry, Physics and Microbiology: Volume 2 Major Cheese Groups

Anil Kumar Puniya — Fermented Milk and Dairy Products

Ravishankar Rai V., Jamuna A. Bai — Beneficial Microbes in Fermented and Functional Foods

Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney (auth.) — Fundamentals of Cheese Science

Sebnem Ozturkoglu Budak — Microbial Cultures and Enzymes in Dairy Technology

Catherine W. Donnelly — Cheese and Microbes

David Asher — Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

David Asher — Milk Into Cheese: The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques

Anahtar ifadeler