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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Opis bibliograficzny
1. autor:	Linden, Guy
Format:	Książka
Język:	Undetermined
Wydane:	Boca Raton, FL CRC Press 1999
Hasła przedmiotowe:	Food,Thực phẩm Composition,Thành phần
Etykiety:	Dodaj etykietę Nie ma etykietki, Dołącz pierwszą etykiete!

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

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