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- Publisher: Apple Academic Press
- Year: 2011
- Pages: 131
- ISBN-10: 1926895010
- ISBN-13: 9781926895017
- Format: 15.8 x 23.4 x 1.5 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
Food Science (e-book) (used book) | bookbook.eu
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Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
EXTRA 10 % discount with code: EXTRA
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- Publisher: Apple Academic Press
- Year: 2011
- Pages: 131
- ISBN-10: 1926895010
- ISBN-13: 9781926895017
- Format: 15.8 x 23.4 x 1.5 cm, hardcover
- Language: English English
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
Reviews