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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 207)texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 358)texto impreso
KIESNER, VON CHR. ; HOFFMANN, W. ; MEYER, S | 1998Pour obtenir la qualité désirée, l'on procède, dans la production actuelle de yaourt, à de nombreuses démarches à consommation d'énergie élevée pour tempérer les produits. C'est la raison pour laquelle il est recommandé de simplifier les méthode[...]texto impreso
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CABRINI, A. ; BOSSI, M. G. ; EMALDT, G. C. | Lodi [ITALIA] : Istituto Sperimentale Lattiero-Caseario di LodiIstituto Sperimentale Lattiero-Caseario di Lodi (N° 188)texto impreso
Yield stress and apparent residual stress were measured in laboratory-made yogurts containing different gum concentrations and in seven retail yogurts. Yield stress exhibited significant correlation (ptexto impreso
When the first edition of this book was published in 1985, the retail markets in Australasia, Europe and North America were dominated by just one product – stirred fruit yoghurt, with natural set yoghurt occupying a well-defined niche. Some trad[...]texto impreso
