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.
Added Corporate Author:
Electronic Access:
https://doi.org/10.1007/978-3-319-11358-6Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 530688-1001 | ONLINE | Searching... | Searching... |