YOGURT/YOGHURT
YOGURT/YOGHURT
YOGURT/YOGHURT
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Ref:18<br />
REFERENCES:<br />
(1) Brothwell, D.; Brothwell, P., Food in Antiquity: A Survey of the Diet of Early Peoples, expanded ed.; Johns Hopkins University<br />
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(2) Whitman, J., Craig Claiborne’s The New York Times Food Encyclopedia,Times Books,New York, 1985 (p. 489)<br />
(3) Mariani, J. F., Encyclopia of American Food and Drink, Lebhar-Friedman, New York, 1999 (p. 355).<br />
(4) FDA. 1996c. Yogurt. 21 CFR 131.200, Code of Federal Regulations. U.S. Dept. of Health and Human Services, Washington,<br />
DC.<br />
(5) FDA. 1996a. Lowfat yogurt. 21CFR 131.203, Code of Federal Regulations. U.S. Dept. of Health and Human Services,<br />
Washington, DC.<br />
(6) FDA. 1996b. Nonfat yogurt 21 CFR 131.206, Code of Federal Regulations. U.S. Dept. of Health and Human Services,<br />
Washington, DC.<br />
(7) http://aboutyogurt.com/index.asp?sid=1<br />
(8) International Dairy Foods Association, (2008), “Dairy facts2008”, International Dairy Foods Association Publications,<br />
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(18) Hassan, A. N.; Frank, J. F.; Farmer, M. A.; Schmidt, K. A.; Shalabi, S. I. Formation of yogurt microstructure and threedimensional<br />
visualization as determined by confocal scanning laser microscopy. J. Dairy Sci. 1995, 78,2629-2636