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...

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书目详细资料
主要作者:	Boye, Joyce I
格式:	图书
语言:	Undetermined
出版:	Chichester, West Sussex, UK ; Hoboken, NJ, USA Wiley Blackwell 2015
主题:	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
在线阅读:	http://lrc.tdmu.edu.vn/opac/search/detail.asp?aID=2&ID=29605
标签:	添加标签没有标签, 成为第一个标记此记录!

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

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总结:	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;...
实物描述:	389 p.

Nutraceutical and functional food processing technology

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