Food science: research and technology
Éditeur :
Apple Academic Press Inc.
ISBN :
9781926895017
Date de publication :
15 déc. 2011
Dimensions :
23,4 x 15,6 cm
Poids :
340 g
Langue :
Anglais
Pays d'origine :
Canada
Presents a broad selection of new research in food science. In this title, chapters include a study on the use of microbial enzymes for flavor and production in food production; research on membrane technology use in the food processing industry; and, studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas.