000			02169cam a22004214i 4500
005			20211102131613.0
008			990603s1999 flua b 001 0 eng d
010			_a 99032795
011			_aBIB MATCHES WORLDCAT
020			_a0849317851 _qCRC Press
020			_a9780849317859 _qCRC Press
020			_a1855733994 _qWoodhead Pub.
020			_a9781855733992 _qWoodhead Pub.
035			_a(ATU)b10693531
035			_a(OCoLC)41712490
040			_aDLC _beng _erda _cDLC _dGZM _dAGL _dUKM _dLVB _dBAKER _dBTCTA _dYDXCP _dOCLCG _dIG# _dZWZ _dDEBBG _dUWW _dATU
042			_apcc
050	0	0	_aSF275.Y6 _bT36 1999
082	0	0	_a637.1476 _221
100	1		_aTamime, A. Y., _eauthor. _9233539
245	1	0	_aYoghurt : _bscience and technology / _cA.Y. Tamime, R.K. Robinson.
250			_aSecond edition.
264		1	_aBoca Raton, FL : _bCRC Press ; _aCambridge, England : _bWoodhead Pub, _c1999.
300			_axii, 619 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references and index.
505	0	0	_tHistorical Background -- _tIntroduction -- _tEvolution of the Process -- _tDiversity of Fermented Milks -- _tPatterns of Consumption -- _tMethods of Production and Classification.
520			_aThe new edition includes a discussion of 'bio-yoghurts' with their important implication for manufacturing practice. Contents include: Background to manufacturing practice; Processing plant and equipment; Cleaning and hygiene; Traditional and new developments in yoghurt production; Microbiology of yoghurt and 'bio' started cultures; Biochemistry of fermentation; Preservation and production of starter cultures; Nutrition; Quality control and HACCP.
588			_aMachine converted from AACR2 source record.
650		0	_aYogurt _9326137
700	1		_aRobinson, R. K. _q(Richard Kenneth), _eauthor. _9232663
907			_a.b10693531 _b18-06-20 _c27-10-15
998			_ab _ac _b23-03-18 _cm _da _feng _gflu _h0
945			_a637.1476 TAM _g1 _iA220597B _j0 _lcmain _o- _p$467.46 _q- _r- _s- _t0 _u19 _v3 _w1 _x1 _y.i11715704 _z29-10-15
942			_cB
999			_c1137514 _d1137514