Advances in food chemistry: food components, processing and preservation
Éditeur :
Springer Verlag, Singapore
ISBN :
9789811947957
Date de publication :
6 oct. 2022
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
Singapour
The book compiles the latest advances in food chemistry. The book also discusses the effect of different food processing operations on the food components. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.