Overview

This edition brings together information on a wide range of fermented dairy products. It takes particular account of the influence that modern biotechnical sciences are having on the traditional biotechnology of dairy fermentations. For example, the taxonomy of lactic acid bacteria and of dairy pathogenic bacteria has been revolutionized by the adoption of molecular biology techniques. This is a book for dairy scientists and technologists, both industrial and academic, particularly food chemists, dairy microbiologists and biotechnologists. It should also be a useful reference source for those in product development, processing and marketing, as well as regulatory officials in dairy companies and government laboratories.

Full Product Details

Author:   B.A. Law
Publisher:   Chapman and Hall
Imprint:   Chapman and Hall
Edition:   2nd ed. 1997
Dimensions:   Width: 15.50cm , Height: 2.20cm , Length: 23.50cm
Weight:   1.590kg
ISBN:  

9780751403466

ISBN 10:   0751403466
Pages:   365
Publication Date:   31 July 1997
Audience:   General/trade ,  College/higher education ,  Professional and scholarly ,  Undergraduate
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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