000			01591nam a2200421 a 4500
001			EBC1110555
003			MiAaPQ
005			20240120134359.0
006			m o d |
007			cr cn|||||||||
008			130124s2013 enkad sb 001 0 eng d
010			_z 2012030221
020			_z9781119967088 (hardback alk. paper)
020			_a9781118481332 (electronic bk.)
035			_a(MiAaPQ)EBC1110555
035			_a(Au-PeEL)EBL1110555
035			_a(CaPaEBR)ebr10645215
035			_a(CaONFJC)MIL427312
035			_a(OCoLC)824698834
040			_aMiAaPQ _cMiAaPQ _dMiAaPQ
050		4	_aSF275.Y6 _bM36 2013
245	0	0	_aManufacturing yogurt and fermented milks _h[electronic resource] / _cedited by Ramesh C. Chandan, Arun Kilara.
250			_a2nd ed.
260			_aChichester : _bWiley-Blackwell, _c2013.
300			_axvi, 477 p. : _bill.
504			_aIncludes bibliographical references and index.
505	0		_apt. I. Basic background -- pt. II. Manufacture of yogurt -- pt. III. Manufacture of fermented milks -- pt. IV. Health benefits.
533			_aElectronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
650		0	_aYogurt.
650		0	_aFermented milk.
650		0	_aDairy processing.
650		0	_aFood industry and trade.
655		4	_aElectronic books.
700	1		_aChandan, Ramesh C.
700	1		_aKilara, Arun.
710	2		_aProQuest (Firm)
856	4	0	_uhttps://ebookcentral.proquest.com/lib/bacm-ebooks/detail.action?docID=1110555 _zClick to View
999			_c89931 _d89931