Food chemistry: The role of additives, preservatives and adulteration

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Food chemistry: The role of additives, preservatives and adulteration

The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured.

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Bibliografiske detaljer
Hovedforfatter:	Sen, Mousumi
Format:	Bog
Sprog:	Vietnamese
Udgivet:	Hoboken Wiley 2022
Fag:	Công nghệ Thực phẩm
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Thư viện lưu trữ:	Thư viện Trường Đại học Nam Cần Thơ

Lignende værker

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Food Science
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Advances in food diagnostics
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Guidelines for can manufactures and food canners :
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Advances in food biotechnology
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Immobilization and characterization of enzyme for production of lactulose-based oligosacharide : Doctor Thesis - Major: Faculty of Food Science
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Food materials science and engineering
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