AGRIS — международная информационная система по сельскохозяйственным наукам и технологиям

The structure of fermented milk products as influenced by technology and composition

1998

Kessler, H.G. (Technical Univ. of Munich, Freising-Weihenstephan (Germany). Inst. for Dairy Science and Food Process Engineering)


Библиографическая информация
Издатель
IDF
Нумерация страниц
p. 93-105
Другие темы
Proteinas de suero de leche; Productos lacteos; Caseine; Developpement de produit; Lait fermente; Proteine de lactoserum; Desnaturalizacion
Язык
Английский
Примечание
Summary (En)
13 ill., 1 table, 6 ref.
Тип
Summary; Conference; Non-Conventional
Источник
Texture of fermented milk products and dairy desserts. Proceedings of the IDF Symposium, held in Vicenza (Italy), 5-6 May 1997, International Dairy Federation, Brussels (Belgium).- Bruxelles (Belgium): IDF, 1998.- ISBN 92 9098 028 2. 253 p.
Конференция
Texture of fermented milk products and dairy desserts - IDF Symposium, Vicenza (Italy), 5-6 May 1997

1999-08-15
AGRIS AP
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