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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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Kristbergsson, Kristberg (Editor), Otles, Semih (Editor)
Format: e-Book
Language:English
Published: New York, NY : Springer US : 2016.
Imprint: Springer,
Edition:1st ed. 2016.
Series:Integrating Food Science and Engineering Knowledge Into the Food Chain, 12
Subjects:
Food science.
Food > Microbiology.
Nutrition   .
Food Science.
Food Microbiology.
Nutrition.
Online Access:Full-text access

Internet

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