Modernization of Traditional Food Processes and Products
This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how products were initially made, and which factors...
Συγγραφή απο Οργανισμό/Αρχή: | SpringerLink (Online service) |
---|---|
Άλλοι συγγραφείς: | McElhatton, Anna (Επιμελητής έκδοσης), El Idrissi, Mustapha Missbah (Επιμελητής έκδοσης) |
Μορφή: | Ηλεκτρονική πηγή Ηλ. βιβλίο |
Γλώσσα: | English |
Έκδοση: |
Boston, MA :
Springer US : Imprint: Springer,
2016.
|
Έκδοση: | 1st ed. 2016. |
Σειρά: | Integrating Food Science and Engineering Knowledge Into the Food Chain ;
11 |
Θέματα: | |
Διαθέσιμο Online: | Full Text via HEAL-Link |
Παρόμοια τεκμήρια
-
Traditional Foods General and Consumer Aspects /
Έκδοση: (2016) -
Functional Properties of Traditional Foods
Έκδοση: (2016) -
The Influence of Chemistry on New Foods and Traditional Products
ανά: Barbieri, Giampiero, κ.ά.
Έκδοση: (2014) -
Impact of Food Processing on Anthocyanins
ανά: Sui, Xiaonan
Έκδοση: (2017) -
Lactic Acid in the Food Industry
ανά: Ameen, Sara M., κ.ά.
Έκδοση: (2017)