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...
Đã lưu trong:
| Príomhúdar: | Linden, Guy |
|---|---|
| Formáid: | Leabhar |
| Teanga: | Undetermined |
| Foilsithe: |
Boca Raton, FL
CRC Press
1999
|
| Ábhair: | |
| Clibeanna: |
Cuir Clib Leis
Gan Chlibeanna, Bí ar an gcéad duine leis an taifead seo a chlibeáil!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
Míreanna Comhchosúla
-
Food :
le: Coultate, T. P.
Foilsithe: (2009) -
New ingredients in food processing
le: Linden, G., et al.
Foilsithe: (2011) -
Chemical analysis of food :
Foilsithe: (2012) -
Fennema's food chemistry
le: Damodaran, Srinivasan
Foilsithe: (2008) -
The chemical physics of food
Foilsithe: (2006)