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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Библиографические подробности
Главный автор:	Linden, Guy
Формат:	‌
Язык:	Undetermined
Опубликовано:	Boca Raton, FL CRC Press 1999
Предметы:	Food,Thực phẩm Composition,Thành phần
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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

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