Probiotic Dairy Products, Second Edition, looks at the advancements in the dairy industry and reviews the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients.This new edition boasts a new co-editor, a number of new contributing authors, and 4 brand new chapters on the following topics:History of ProbioticsPrebiotic componentsProbiotic Research: Human and Mechanistic StudiesProduction of Vitamins, EPS, and BacteriocinsThis book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.
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