Rancidity in foods
New edition retains the emphasis on the practical approach to rancidity in foods. Contains new chapters on rancidity in fish and in confectionery products.
Tallennettuna:
| Päätekijä: | Allen, J. C. |
|---|---|
| Aineistotyyppi: | Kirja |
| Kieli: | Undetermined |
| Julkaistu: |
London
Applied Science Publishers
1989
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| Aiheet: | |
| Tagit: |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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Samankaltaisia teoksia
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Food biodeterioration and preservation
Julkaistu: (2008) - Rope-producing strains of bacillus spp. from wheat bread and strategy for their control by lactic acid bacteria /
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Seafood safety, processing, and biotechnology
Julkaistu: (1997) -
Food microbiology
Tekijä: Frazier, W. C
Julkaistu: (1988) -
Food biotechnology
Julkaistu: (2006)