Research Catalog

Fundamentos de tecnología de productos lácteos fermentados /

Title
Fundamentos de tecnología de productos lácteos fermentados / Abraham Villegas de Gante, Fernando Cervantes Escoto.
Author
Villegas de Gante, Abraham,
Publication
  • Montecillo, Texcoco, Edo. de México : Editorial del Colegio de Postgraduados : Colegio de Postgraduados : Fundación Colegio de Postgraduados en Ciencia Agrícoles A.C. ; [Chapingo, Mexico, Mexico] : Universidad Autónoma Chapingo, [2018]
  • ©2018

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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJX 22-7291Schwarzman Building M2 - General Research Room 315

Details

Additional Authors
Cervantes Escoto, Fernando,
Description
271 pages : color illustrations; 25 cm.
Series Statement
BBA, Biblioteca básica de agricultura ; 84
Uniform Title
Biblioteca básica de agricultura ; 84.
Subjects
Bibliography (note)
  • Includes bibliographical references (pages 263-265).
Call Number
JX 22-7291
ISBN
  • 9786077153566
  • 6077153567
OCLC
1144934393
Author
Villegas de Gante, Abraham, author.
Title
Fundamentos de tecnología de productos lácteos fermentados / Abraham Villegas de Gante, Fernando Cervantes Escoto.
Publisher
Montecillo, Texcoco, Edo. de México : Editorial del Colegio de Postgraduados : Colegio de Postgraduados : Fundación Colegio de Postgraduados en Ciencia Agrícoles A.C. ; [Chapingo, Mexico, Mexico] : Universidad Autónoma Chapingo, [2018]
Copyright Date
©2018
Edition
Primera edición.
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Series
BBA, Biblioteca básica de agricultura ; 84
Biblioteca básica de agricultura ; 84.
Bibliography
Includes bibliographical references (pages 263-265).
Summary
Technological considerations on preparation in Mexico of various fermented dairy products-- yogurts, kefir, traditional cheeses. Provides overview of Mexican dairy industry and varieties of dairy fermentation. Devotes chapters to techniques, management, and regulation of specific types of fermented products-- yogurts, kefir, jocoque, acidophilus milk, buttermilk, cheeses, sour cream and butter.
Added Author
Cervantes Escoto, Fernando, author.
Research Call Number
JX 22-7291
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