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Book 'Yogurt, ancient food in the 21st century'

22 de junio, 2018

This book is the result of research carried out in consultation with more than ten specialists in general health, nutrition, paediatrics, biochemistry and microbiology, among other disciplines. Each of the experts consulted offered the most up-to-date scientific and academic information, and from the combination came a unique text, which deals with yoghurt from its origins to its industrial manufacture.  

 

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