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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| Autor principal: | |
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| Formato: | Livro |
| Idioma: | Undetermined |
| Publicado em: |
Boca Raton, FL
CRC Press
1999
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| Assuntos: | |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| LEADER | 01111nam a2200217Ia 4500 | ||
|---|---|---|---|
| 001 | CTU_192333 | ||
| 008 | 210402s9999 xx 000 0 und d | ||
| 082 | |a 664 | ||
| 082 | |b L744 | ||
| 100 | |a Linden, Guy | ||
| 245 | 0 | |a New ingredients in food processing : | |
| 245 | 0 | |b Biochemistry and agriculture | |
| 245 | 0 | |c Guy Linden, Denis Lorient ; translation by Maggie Rosengarten ; UK advisory editor, M.J. Lewis | |
| 260 | |a Boca Raton, FL | ||
| 260 | |b CRC Press | ||
| 260 | |c 1999 | ||
| 520 | |a 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 and purification. It then covers IFPs derived from plants, milk, eggs, meat and fish. IFPs from by-products such as whey and blood are also discussed | ||
| 650 | |a Food,Thực phẩm | ||
| 650 | |x Composition,Thành phần | ||
| 910 | |a Hải | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||