Food Science
Research and Technology
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. Les mer
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.
Detaljer
- Forlag
- Apple Academic Press Inc.
- Innbinding
- Innbundet
- Språk
- Engelsk
- Sider
- 144
- ISBN
- 9781926895017
- Utgivelsesår
- 2011
- Format
- 23 x 16 cm