Encyclopedia of fermented fresh milk products : an international inventory of fermented milk, cream, buttermilk, whey, and related products
This reference text is devoted to a modern look at the historical, scientific, and technical nature of fermented milk and its products. It is valuable to food scientists and dairy technologist, nutritionists, public health personnel, regulatory officials, educators, students and historians
Print Book, English, ©1992
Van Nostrand Reinhold, New York, ©1992