Nutraceutical and functional food processing technology

Current and Emerging Trends in the Formulation and Manufacture; Functional and Sustainable Food â€“ Biophysical Implications of a â€œHealthyâ€ Food System; Key Considerations in the Selection of Ingredients and Processing; Quality Evaluation and Safety of Commercially Available; Novel Health Ing...

詳細記述

保存先:

書誌詳細
第一著者:	Boye, Joyce I
フォーマット:	図書
言語:	Undetermined
出版事項:	Chichester, West Sussex, UK ; Hoboken, NJ, USA Wiley Blackwell 2015
主題:	Food industry > Processing Technology > Food additives; Công nghệ thực phẩm > Công nghệ chế biến > Phụ gia thực phẩm; Dinh dưỡng > Thực phẩm chức năng; Nutrition > Functional foods
オンライン･アクセス:	http://lrc.tdmu.edu.vn/opac/search/detail.asp?aID=2&ID=29605
タグ:	タグ追加タグなし, このレコードへの初めてのタグを付けませんか!

Thư viện lưu trữ:	Trung tâm Học liệu Trường Đại học Thủ Dầu Một

その他の書誌記述
要約:	Current and Emerging Trends in the Formulation and Manufacture; Functional and Sustainable Food â€“ Biophysical Implications of a â€œHealthyâ€ Food System; Key Considerations in the Selection of Ingredients and Processing; Quality Evaluation and Safety of Commercially Available; Novel Health Ingredients and Their Applications in Salad;...
物理的記述:	389 p.

Nutraceutical and functional food processing technology

類似資料