New ingredients in food processing : Biochemistry and agriculture
his authoritative text provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture and applications. The first part of the book looks at the development of IFPs, common functional properties and methods of extraction an...
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| Formato: | Libro |
| Lenguaje: | Undetermined |
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Boca Raton, FL
CRC Press
1999
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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