Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 44, Cheese as Probiotic Carrier: Technological Aspects and Benefits

Handbook of Animal-Based Fermented Food and Beverage Technology: Chapter 44, Cheese as Probiotic Carrier: Technological Aspects and Benefits / Flavia Carolina Alonso Buriti, Cinthia Hoch Batista de Souza, and Susana Marta Isay Saad - Second edition - United States: CRC Press (Taylor & Francis), 2012 - 1 online resource (36 pages)

Originally published: Handbook of Animal-Based Fermented Food and Beverage Technology (xvi, 798 pages: illustrations) Includes bibliographical references

9781439850237


Beverages--Microbiology--Handbooks, manuals, etc.
Fermented foods--Handbooks, manuals, etc.
Halal Development Corporation Berhad (HDC)
5.02 Level 5, KPMG Tower, First Avenue, Persiaran Bandar Utama, 47800 Petaling Jaya, Selangor Darul Ehsan
Phone: +603 7965 5489 Email: [email protected]