Yoghurt
Subtitle: scientific grounds, technology, manufacture and preparations
By: by Jeremija Lj. Raišićand Joseph A. Kurmann.
Contributors: Kurmann, Joseph A, 1931-
Series: Fermented fresh milk products -- v.1; Fermented fresh milk products and their cultures -- v. 1.
Publisher: Raišić and Kurmann; distributed by Technical Dairy Publishing House
Published: 1978
Place of publication: (S.l.); Copenhagen
Language: eng
Number of pages: 466
Subjects: Yogurt.
Other titles: Yogurt.
Notes: Includes bibliographies and index.