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...

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Detaylı Bibliyografya
Müşterek Yazar: SpringerLink (Online service)
Diğer Yazarlar: Kristbergsson, Kristberg (Editör), Otles, Semih (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, 12
Konular:
Food science.
Food > Microbiology.
Nutrition   .
Food Science.
Food Microbiology.
Nutrition.
Online Erişim:Full-text access

Internet

Full-text access

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