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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Detaylı Bibliyografya
Yazar:	Linden, Guy
Materyal Türü:	Kitap
Dil:	Undetermined
Baskı/Yayın Bilgisi:	Boca Raton, FL CRC Press 1999
Konular:	Food,Thực phẩm Composition,Thành phần
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

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

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