331,10 €
367,89 €
-10% with code: EXTRA
Trends in Non-Alcoholic Beverages
Trends in Non-Alcoholic Beverages
331,10
367,89 €
  • We will send in 10–14 business days.
Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during pro…
  • Publisher:
  • ISBN-10: 0128169389
  • ISBN-13: 9780128169384
  • Format: 19.1 x 23.5 x 2.1 cm, softcover
  • Language: English
  • SAVE -10% with code: EXTRA

Trends in Non-Alcoholic Beverages (e-book) (used book) | bookbook.eu

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Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry.

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  • Publisher:
  • ISBN-10: 0128169389
  • ISBN-13: 9780128169384
  • Format: 19.1 x 23.5 x 2.1 cm, softcover
  • Language: English English

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry.

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