01111nam a2200217Ia 4500 CTU_192333 210402s9999 xx 000 0 und d 664 L744 Linden, Guy New ingredients in food processing : Biochemistry and agriculture Guy Linden, Denis Lorient ; translation by Maggie Rosengarten ; UK advisory editor, M.J. Lewis Boca Raton, FL CRC Press 1999 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 Food,Thực phẩm Composition,Thành phần Hải Trung tâm Học liệu Trường Đại học Cần Thơ