Téléchargez le livre : Functional Properties of Food Components

Functional Properties of Food Components



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Éditeur :

Academic Press


Paru le : 2012-12-02



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Description
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. - Updates the first edition by the addition of genetic engineering progress - Contains previously unpublished information on food patents - Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods - Features additional material on poultry and fish
Pages
560 pages
Collection
n.c
Parution
2012-12-02
Marque
Academic Press
EAN papier
9780125612814
EAN PDF SANS DRM
9780323140089
Informations sur l'ebook
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Prix
57,97 €

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