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Ingredient Interactions eBook

Effects On Food Quality, Second Edition

Book eBook
language: english
Publisher: CRC PRESS, April of 2016 ‧
291,50€
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Presents technical information available on food ingredient interactions. This work concentrates on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions.

Ingredient Interactions

Effects On Food Quality, Second Edition

Property Description
ISBN: 9781040198957
Publisher: CRC PRESS
Release Date: April of 2016
Language: English
Format: eBook
File Format and Compatibility:
Collection: Food Science And Technology
Categories: eBooks in English > Engineering > General Engineering
EAN: 9781040198957
Acessibilidade: Ver características de acessibilidade indicadas pelo editor