The Influence of Chemistry on New Foods and Traditional Products
tarafından
Barbieri, Giampiero. author.
Başlık
:
The Influence of Chemistry on New Foods and Traditional Products
Yazar
:
Barbieri, Giampiero. author.
ISBN
:
9783319113586
Basım Bilgisi
:
1st ed. 2014.
Fiziksel Tanımlama
:
VI, 65 p. 15 illus., 11 illus. in color. online resource.
Seri
:
Chemistry of Foods,
İçerik
:
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.
Konu Terimleri
:
Food science.
Nutrition .
Allergy.
Medical microbiology.
Nutrition.
Allergology.
Yazar Ek Girişi
:
Barone, Caterina.
Bhagat, Arpan.
Caruso, Giorgia.
Conley, Zachary Ryan.
Parisi, Salvatore.
Tüzel Kişi Ek Girişi
:
SpringerLink (Online service)
Elektronik Erişim
:
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