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Book Sections Year : 2016

Yogurt: The Product and its Manufacture

Abstract

Part 1 Introduction Part 2 Definition and Main Types of Yogurts Part 3 Microbiological and Biochemical Mechanisms Involved in Yogurt Manufacture Part 4 Yogurt Manufacture Part 5 Control of Yogurt Quality Part 6 Conclusion
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Dates and versions

hal-01511578 , version 1 (28-06-2017)

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Georges Corrieu, Catherine Béal. Yogurt: The Product and its Manufacture. The Encyclopedia of Food and Health, 5, Academic Press, pp.617 - 624, 2016, ⟨10.1016/B978-0-12-384947-2.00766-2⟩. ⟨hal-01511578⟩
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