Functional Properties of Traditional Foods
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the m...
| Συγγραφή απο Οργανισμό/Αρχή: | |
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| Άλλοι συγγραφείς: | , |
| Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
| Γλώσσα: | English |
| Έκδοση: |
Boston, MA :
Springer US : Imprint: Springer,
2016.
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| Σειρά: | Integrating Food Science and Engineering Knowledge Into the Food Chain ;
12 |
| Θέματα: | |
| Διαθέσιμο Online: | Full Text via HEAL-Link |
