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...

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Detaylı Bibliyografya
Müşterek Yazar: SpringerLink (Online service)
Diğer Yazarlar: McElhatton, Anna (Editör), El Idrissi, Mustapha Missbah (Editör)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: New York, NY : Springer US : 2016.
Imprint: Springer,
Edisyon:1st ed. 2016.
Seri Bilgileri:Integrating Food Science and Engineering Knowledge Into the Food Chain, 11
Konular:
Food science.
Food > Microbiology.
Nutrition   .
Food Science.
Food Microbiology.
Nutrition.
Online Erişim:Full-text access

Internet

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