The Influence of Chemistry on New Foods and Traditional Products
by
Barbieri, Giampiero. author.
Title
:
The Influence of Chemistry on New Foods and Traditional Products
Author
:
Barbieri, Giampiero. author.
ISBN
:
9783319113586
Edition
:
1st ed. 2014.
Physical Description
:
VI, 65 p. 15 illus., 11 illus. in color. online resource.
Series
:
Chemistry of Foods,
Contents
:
The Problem of Aqueous Absorption in Processed Cheeses.- The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses.- Chemical and Health Features of Cooked Cold Meats -- Sweet Compounds in Foods: Sugar Alcohols -- Food Manufacturing and Allergen Management.
Subject Term
:
Food science.
Nutrition .
Allergy.
Medical microbiology.
Nutrition.
Allergology.
Added Author
:
Barone, Caterina.
Bhagat, Arpan.
Caruso, Giorgia.
Conley, Zachary Ryan.
Parisi, Salvatore.
Added Corporate Author
:
SpringerLink (Online service)
Electronic Access
:
| Library | Material Type | Item Barcode | Shelf Number | [[missing key: search.ChildField.HOLDING]] | Status |
|---|
| Online Library | E-Book | 530688-1001 | ONLINE | | Elektronik Kütüphane |