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Chemistry and technology of yoghurt ...
~
Baglio, Ettore.
Chemistry and technology of yoghurt fermentation[electronic resource] /
紀錄類型:
書目-語言資料,印刷品 : Monograph/item
杜威分類號:
637.1476
書名/作者:
Chemistry and technology of yoghurt fermentation/ by Ettore Baglio.
作者:
Baglio, Ettore.
出版者:
Cham : : Springer International Publishing :, 2014.
面頁冊數:
vi, 57 p. : : ill., digital ;; 24 cm.
Contained By:
Springer eBooks
標題:
Yogurt.
標題:
Chemistry.
標題:
Food Science.
標題:
Nutrition.
標題:
Biochemistry, general.
ISBN:
9783319073774 (electronic bk.)
ISBN:
9783319073767 (paper)
電子資源:
http://dx.doi.org/10.1007/978-3-319-07377-4
Chemistry and technology of yoghurt fermentation[electronic resource] /
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:
588327
Yogurt.
Dewey Class. No.: 637.1476
Chemistry and technology of yoghurt fermentation[electronic resource] /
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