Manufacturing yogurt and fermented milks

By: Chandan, Ramesh C Publication details: Chichester: Wiley-Blackwell, 2013Edition: 2nd edDescription: 477pISBN: 9781119967088Subject(s): Yoghurt | Fermented milk products | Functional foodsLOC classification: SF275Online resources: click here

List(s) this item appears in: Loughry BSc Level 5 Sustainable Food Manufacture | Loughry BSc Bridging Studies - Sustainable Food Manufacture

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
EBOOK	CAFRE Loughry Library ONLINE	EBOOK (Browse shelf(Opens below))	1	Available		131117-2001
Book - Standard loan	CAFRE Loughry Library	SF275 CHA (Browse shelf(Opens below))	1	Available		199556

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Previous	EBOOK Sensory Evaluation of Food: Principles and Practices	EBOOK Innovations in food packaging	EBOOK Food microbiology: fundamentals and frontiers	EBOOK Manufacturing yogurt and fermented milks	EBOOK Essentials of human nutrition	EBOOK Advances in microbial food safety: Volume 1	EBOOK Hygiene in food processing : principles and practice	Next

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