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Chemistry and technology of yoghurt ...

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Baglio, Ettore.

Chemistry and technology of yoghurt fermentation

Record Type:	Electronic resources : Monograph/item
Title/Author:	Chemistry and technology of yoghurt fermentationby Ettore Baglio.
Author:	Baglio, Ettore.
Published:	Cham :Springer International Publishing :2014.
Description:	vi, 57 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Yogurt.
Online resource:	http://dx.doi.org/10.1007/978-3-319-07377-4
ISBN:	9783319073774 (electronic bk.)

Chemistry and technology of yoghurt fermentation
Baglio, Ettore.

Chemistry and technology of yoghurt fermentation[electronic resource] /by Ettore Baglio. - Cham :Springer International Publishing :2014. - vi, 57 p. :ill., digital ;24 cm. - SpringerBriefs in molecular science, Chemistry of foods,2191-5407. - SpringerBriefs in molecular science.Chemistry of foods..

ISBN: 9783319073774 (electronic bk.)Subjects--Topical Terms:

301164
Yogurt.

Dewey Class. No.: 637.1476

Chemistry and technology of yoghurt fermentation
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020 $a 9783319073774 (electronic bk.)
020 $a 9783319073767 (paper)
035 $a 978-3-319-07377-4
040 $a GP $c GP
041 0 $a eng
082 0 4 $a 637.1476 $2 23
090 $a SF275.Y6 $b B146 2014
100 1 $a Baglio, Ettore. $3 682859
245 1 0 $a Chemistry and technology of yoghurt fermentation $h [electronic resource] / $c by Ettore Baglio.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2014.
300 $a vi, 57 p. : $b ill., digital ; $c 24 cm.
490 1 $a SpringerBriefs in molecular science, Chemistry of foods, $x 2191-5407
650 0 $a Yogurt. $3 301164
650 1 4 $a Chemistry. $3 188628
650 2 4 $a Food Science. $3 274110
650 2 4 $a Nutrition. $3 192796
650 2 4 $a Biochemistry, general. $3 273649
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
830 0 $a SpringerBriefs in molecular science. $p Chemistry of foods. $3 682860
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-07377-4
950 $a Chemistry and Materials Science (Springer-11644)

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000000098917

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EB SF275.Y6 B146 2014

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http://dx.doi.org/10.1007/978-3-319-07377-4

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