Blackwell Science Ltd (United Kingdom), 2006
Hardback, 280 pages
Size: 250x179 mm
ISBN: 9780632064588
ISBN-10: 0632064587
Reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe. This title is suitable for dairy scientists, dairy technologists and nutritionists worldwide.
Are you a current customer?
Please, login.
Back to roots: Eruditor.com works automatically
Ten years ago, everybody expected that on-line shops would work fully automatically: no staff, no stock, no office, just a computer and delivery service from factory to customer. Prices in on-line shops were expected to be extremely low because of minimal costs. Unfortunately, it didn't work. Customers needed help and information and e-shops needed to pay more employees. Costs and prices in e-shops increased.
In Eruditor.com we have decided to return to the roots. Our e-shop works automatically, almost as was expected in the mid nineties. There is no stock, no help, no customer support (except for claims), no limited bargains but the lowest prices possible of everything for everybody everyday.
We in Eruditor.com expect you to know what you want. We won't help you to find the book you are looking for, but we will work very hard to help you find it quickly and very easily yourself. So if what you want is an English book, Eruditor.com is the best place to buy it at the lowest possible price.
