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Food Science: Research and Technology 1. izdaja
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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.
131 pages, Illustrations
| Medij | Knjige Hardcover Book (Knjiga s trdim hrbtom in platnicami) |
| Izdano | 15. decembra 2011 |
| ISBN13 | 9781926895017 |
| Založniki | Apple Academic Press Inc. |
| Strani | 144 |
| Dimenzije | 156 × 234 × 15 mm · 340 g |
| Jezik | Angleščina |
| Urednik | Haghi, A. K. (Canadian Research and Development Center of Sciences and Cultures (CRDCSC), Montreal, Quebec, Canada) |
