1. Hygiene Standards for the dairy products industry;Barnes;Royal Soc. Health J.,1979
2. Production of low-calorie yogurt using skim milk powder and fat-substitutes — 3.Microbiological and organoleptic qualities;Barrantes;Milchwissenschaft,1994
3. Production of lowcalorie yoghurt using skim milk powder and fatsubstitutes — 2. Compositional quality;Barrantes;Milchwissenschaft,1994