Nutrition, Functional and Sensory Properties of Foods
Fr. 259.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
13.03.2013
Herausgeber
Chi-Tang Ho + weitereVerlag
Royal Society of ChemistrySeitenzahl
335
Maße (L/B/H)
25.2/15/1.8 cm
Gewicht
708 g
Sprache
Englisch
ISBN
978-1-84973-644-2
The link between nutrition, food and health is well established, but new information is being generated every day. This book pulls together the latest research on food and flavours as well as covering food functionality the molecular biology and delivery systems, for example encapsulation and flavour release. Written by experts in the field and edited to a high standard, this title will provide a unique reference for researchers and other professionals in the industry and academia, particularly those involved directly in food science.
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