New ingredients in food processing :

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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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書誌詳細
第一著者:	Linden, Guy
フォーマット:	図書
言語:	Undetermined
出版事項:	Boca Raton, FL CRC Press 1999
主題:	Food,Thực phẩm Composition,Thành phần
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Cần Thơ

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