Nutrition, functional and sensory properties of foods
Éditeur :
Royal Society of Chemistry
ISBN :
9781849736442
Date de publication :
13 mars 2013
Dimensions :
23,4 x 15,6 cm
Poids :
659 g
Format :
Unsewn / adhesive bound
Langue :
Anglais
Pays d'origine :
Grande Bretagne
This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Written by international 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.