Small Scale Preparation Of Dairy Products - Probiotics,...

Main
Technique - Food Manufacturing
Small Scale Preparation Of Dairy...

Small Scale Preparation Of Dairy Products - Probiotics, Yogurts, Cheese, Butter, Buttermilk, Sour Milk, Ghee, Koa, Rabi (6th Ed.) - Agrodoc 36

Ebing P., Rutgers K., (2006)

0 / 0

Πόσο σας άρεσε αυτό το βιβλίο;

Ποια είναι η ποιότητα του ληφθέντος αρχείου;

Κατεβάστε το βιβλίο για να αξιολογήσετε την ποιότητά του

Ποια είναι η ποιότητα των ληφθέντων αρχείων;

Κατηγορίες:

Technique - Food Manufacturing

Γλώσσα:

english

Σελίδες:

86

Αρχείο:

PDF, 28.03 MB

IPFS:

,

english0

Διαβάστε online

Η μετατροπή σε βρίσκεται σε εξέλιξη

Η μετατροπή σε απέτυχε

Ίσως σας ενδιαφέρει

Jo Frank — Cheese Greats: 675 Delicious Cheese Recipes: from Almond Cheese Horseshoe to Zucchini Cake With Cream Cheese Frosting - 675 Top Cheese Recipes

Tim Smith — Making Artisan Cheese: Fifty Fine Cheeses That You Can Make in Your Own Kitchen (Quarry Book S.)

FAO, (1993-2008) — Small-Scale Dairy Farming Manual - Vol. 1 - FAO

Jones D., Punda I., (2009) — FAO Agribusiness Handbook Milk-Dairy Products - FAO

TetraPak-Gösta Bylund (2003) — Dairy Processing Handbook - Tetrapak

Walstra Р., Geurts Т.J., Noomen А., Jellema А., Van Boekel М.А.J.S. — Dairy technology: Principles of Milk Properties and Processes. Part III: Мilк Products

Richard K. Robinson — Dairy Microbiology Handbook: The Microbiology of Milk and Milk Products (3rd Edition)

Rotraud Michael-Degner — The Cheeses of Italy

Jenny Linford — Great British Cheeses

Michael H. Tunick — The Science of Cheese

George Feuer (Author); F. A. de la Iglesia (Author) — Molecular Biochemistry of Human Diseases

Young W. Park, George F. W. Haenlein — Milk and Dairy Products in Human Nutrition: Production, Composition and Health

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

Cheryl Sternman Rule — Yogurt culture : a global look at how to make, bake, sip, and chill the world's creamiest, healthiest food

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)

Janet Hurst — Homemade Cheese: Recipes for 50 Cheeses from Artisan Cheesemakers

Claudia Lucero — One-Hour Cheese Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!

Ramesh C. Chandan, Charles H. White, Arun Kilara, Y.H. Hui — Manufacturing Yogurt and Fermented Milks

Spreer, Edgar — Milk and Dairy Product Technology

P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts — Dairy Science and Technology

Gregory D. Miller, Judith K. Jarvis, National Dairy Council, Lois D. McBean — Handbook of Dairy Foods and Nutrition

Gianaclis Caldwell — Mastering Basic Cheesemaking : The Fun and Fundamentals of Making Cheese at Home

Maggie Oster — Making Ice Cream and Frozen Yogurt

James R. Leverentz — The Complete Idiot’s Guide to Cheese Making

Nivedita Datta, Peggy M. Tomasula — Emerging Dairy Processing Technologies: Opportunities for the Dairy Industry

Adnan Y. Tamime, Linda V. Thomas — Probiotic Dairy Products

Ramesh C. Chandan, Arun Kilara — Manufacturing Yogurt and Fermented Milks

Agrawal, Ashok K.; Goyal, Megh Raj — Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage

Chavan, Rupesh S.; Goyal, Megh Raj; Meghwal, Murlidhar — Dairy engineering : advanced technologies and their applications

Dr. Philip R. Ashurst — Chemistry and Technology of Soft Drinks and Fruit Juices

Trevor J. Britz, Richard K. Robinson — Advanced Dairy Science and Technology

Adnan Tamime — Dairy Fats and Related Products (Society of Dairy Technology series)

Adnan Y. Tamime — Cleaning-in-Place - Dairy, Food and Beverage Operations, Third Edition.

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

P. McSweeny — Cheese Problems Solved

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

Leo M.L. Nollet, Fidel Toldra — Handbook of Dairy Foods Analysis

Susan Sungsoo Cho, Terry Finocchiaro — Handbook of Prebiotics and Probiotics Ingredients

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

John W. Fischer, Culinary Institute of America — Cheese: Identification - Classification - Utilization

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

Louella Hill, The Milkmaid — Kitchen Creamery: Making Yogurt, Butter, And Cheese At Home

Σχετικές λίστες βιβλίων