Relevant bibliographies by topics / Fermented milk products / Books
To see the other types of publications on this topic, follow the link: Fermented milk products.

Books on the topic 'Fermented milk products'

Author: Grafiati
Published: 4 June 2021
Last updated: 28 May 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 17 books for your research on the topic 'Fermented milk products.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse books on a wide variety of disciplines and organise your bibliography correctly.

1

1922-, Rašić Jeremija Lj, and Kroger Manfred, eds. Encyclopedia of fermented fresh milk products: An international inventory of fermented milk, cream, buttermilk, whey, and related products. New York: Van Nostrand Reinhold, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

1958-, Mistry Vikram V., ed. Cheese and fermented milk foods. 3rd ed. Westport, Conn. (1 Peters Lane, Westport 06880): F.V. Kosikowski, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Pearce, Jack B. The cholesterol reducing ability of fermented milk and dairy products. Belfast: Food and Agricultural Chemistry Department, Queen's University of Belfast, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

Bio-Inova/EIBET Workshop (2nd 1991 Paris, France). Foods, nutrition, and immunity: Effects of dairy and fermented milk products : 2nd Bio-Inova/EIBET Workshop, Paris, December 9, 1991. Edited by Paubert-Braquet M, Dupont Ch, Paoletti Radolfo, and European Institute of Industrial Biology and Environmental Toxicology. Basel: Karger, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Kudełka, Wanda. Możliwości modelowania jakości mlecznych napojów fermentowanych w czasie przechowywania. Kraków: Wydawn. Uniwersytetu Ekonomicznego w Krakowie, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Kudełka, Wanda. Możliwości modelowania jakości mlecznych napojów fermentowanych w czasie przechowywania. Kraków: Wydawn. Uniwersytetu Ekonomicznego w Krakowie, 2008.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Lodge, K. S. L. To identify the factors present in fermented milk and dairy products that may have a beneficial effect on health by reducing blood cholesterol levels. Belfast: Food Science Department, Queen's University of Belfast, 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Abdelrahman, R. Ahmed, A. M. Adel, and I. Smetanska. Fermented Milk Products. Nova Science Publishers, Incorporated, 2010.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Fermented Milk and Dairy Products (Fermented Foods and Beverages Series). CRC Press, 2015.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

Council, National Dairy, ed. Nutritional benefits of yoghurt and other fermented milk products. London: National Dairy Council, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
11

Law, B. A. Microbiology and Biochemistry of Cheese and Fermented Milk. Springer, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
12

Microbiology and Biochemistry of Cheese and Fermented Milk. Springer, 2012.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
13

Microbiology and Biochemistry of Cheese and Fermented Milk. 2nd ed. Springer, 1997.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
14

Federation, International Dairy, ed. Texture of fermented milk products and dairy desserts: Proceedings of the IDF Symposium held in Vicenza, Italy, 5-6 May 1997. Brussels: International Dairy Federation, 1998.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
15

Shuvarikov, A. S., and E. V. Zhukova. Scientific bases of processing of animal products. Publishing house of the Russian state agrarian University UN-TA im. K. A. Timiryazeva, 2021. http://dx.doi.org/10.26897/978-5-6046183-4-9-2021-198.

Full text
Abstract:
The textbook provides the scientific basis for the production and processing of milk, the technology of dairy products; the role of domestic scientists in the formation of the dairy industry; describes the biological and nutritional value of milk; the composition and properties of milk of cows and farm animals of various species, organoleptic, physico-chemical, biochemical and technological properties of milk. The factors influencing the composition and properties of milk are presented. The article describes in detail the material on the biochemical and physico-chemical changes in milk during its storage and processing, in the production of fermented milk products, butter and spreads, cheese, ice cream, canned milk and ZCM, baby food products, products from secondary dairy raw materials. For students studying in the direction of training 35.03.07 "Technology of production and processing of agricultural products" of the direction "Technology of production, storage and processing of livestock products". The textbook contains the information necessary for the formation of professional competencies in the preparation of bachelors in the direction 35.03.07 Technology of production and processing of agricultural products and is recommended by the Federal UMO for use in the educational process.
APA, Harvard, Vancouver, ISO, and other styles
16

Health Benefits of Fermented Foods and Beverages. Taylor & Francis Group, 2015.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
17

Paubert-Braquet, M., and Ch Dupont. Foods, Nutrition and Immunity: Effects of Dairy and Fermented Milk Products : 2nd Bio-Inova/Eibet Workshop (Dynamic Nutrition Research, Vol 1). S. Karger Publishers (USA), 1992.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the bibliographies on the topic 'Fermented milk products' for other source types:
Journal articles Dissertations / Theses
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography