Share
Obtaining an innovative fermented milk product
Mihaela-Adriana Tita
(Author)
·
Ana-Maria Popa
(Author)
·
LAP Lambert Academic Publishing
· Paperback
Obtaining an innovative fermented milk product - Tita, Mihaela-Adriana ; Popa, Ana-Maria
Choose the list to add your product or create one New List
✓ Product added successfully to the Wishlist.
Go to My Wishlists
Origin: U.S.A.
(Import costs included in the price)
It will be shipped from our warehouse between
Tuesday, August 13 and
Tuesday, August 20.
You will receive it anywhere in United Kingdom between 1 and 3 business days after shipment.
Synopsis "Obtaining an innovative fermented milk product"
In this paper the innovative product "Milk beaten with mushrooms" is described. The choice of mushrooms as an ingredient is due to their many benefits such as: improvement of organoleptic characteristics, increased nutrient intake, important source of vitamin D that helps fix calcium and phosphorus in the body and other features that are described in the content of the paper. The work is structured on 6 chapters and begins with the presentation of the characteristics of the range in which the proposed product is framed by data from the specialized literature. It continues with: description of the thirteen scheme in the production of mushroom milk, the application of the HACCP program to the production of fermented dairy products, traceability study, the material balance, and impact of fermented milk products on the consumers, conclusions and bibliography.
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
- 0% (0)
All books in our catalog are Original.
The book is written in English.
The binding of this edition is Paperback.
✓ Producto agregado correctamente al carro, Ir a Pagar.