Nutraceutical and functional food processing technology
Current and Emerging Trends in the Formulation and Manufacture; Functional and Sustainable Food – Biophysical Implications of a “Healthy†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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| Glavni autor: | |
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| Format: | Knjiga |
| Jezik: | Undetermined |
| Izdano: |
Chichester, West Sussex, UK ; Hoboken, NJ, USA
Wiley Blackwell
2015
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| Teme: | |
| Online pristup: | http://lrc.tdmu.edu.vn/opac/search/detail.asp?aID=2&ID=29605 |
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Thủ Dầu Một |
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| LEADER | 01210nam a2200205Ia 4500 | ||
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| 001 | TDMU_29605 | ||
| 008 | 210410s9999 xx 000 0 und d | ||
| 082 | |a 628.4 | ||
| 090 | |b B435 | ||
| 100 | |a Boye, Joyce I | ||
| 245 | 0 | |a Nutraceutical and functional food processing technology | |
| 245 | 0 | |c Joyce Irene Boye | |
| 260 | |a Chichester, West Sussex, UK ; Hoboken, NJ, USA | ||
| 260 | |b Wiley Blackwell | ||
| 260 | |c 2015 | ||
| 300 | |a 389 p. | ||
| 520 | |a Current and Emerging Trends in the Formulation and Manufacture; Functional and Sustainable Food – Biophysical Implications of a “Healthy†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;... | ||
| 650 | |a Food industry |x Processing Technology |x Food additives; Công nghệ thực phẩm |x Công nghệ chế biến |x Phụ gia thực phẩm; Dinh dưỡng |x Thực phẩm chức năng; Nutrition |x Functional foods | ||
| 856 | |u http://lrc.tdmu.edu.vn/opac/search/detail.asp?aID=2&ID=29605 | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Thủ Dầu Một | ||