Microbiology and Biochemistry of Cheese and Fermented Milk /

This new edition follows the successful structure of the first edition bringing together information on a wide range of fermented dairy products. It takes particular account of the profound influence that modern biotechnological sciences are having on the traditional biotechnology of dairy fermentat...

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Bibliographic Details

Main Author:	Law, B. A.
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Boston, MA : Springer US, 1997.
Edition:	Second edition.
Subjects:	Chemistry. Food science. Electronic books.
Online Access:	Connect to the full text of this electronic book