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.
Tüzel Kişi Ek Girişi:
Elektronik Erişim:
https://doi.org/10.1007/978-3-319-11358-6Kopya: