Food Materials Science : Principles and Practice
Food Materials Science provides the science behind structuring processes for foods and applications in food product design. The first in its field, the book is an invaluable reference. The creation of added value from raw food materials is a legitimate aspiration of the modern food industry. Adding...
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| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Livre numérique |
| Idioma: | Anglais |
| Publicado em: |
New York, NY :
Springer New York
[20..].
Cham : Springer Nature |
| Colecção: | Food Engineering Series
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| Acesso em linha: | Accès sur la plateforme de l'éditeur Accès sur la plateforme de l'éditeur (Springer) Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Eukaryotic chromosomes, structural and functional aspects, editors R.C. Sobti, G. Obe, 1991, Berlin, Springer-Verlag, Narosa Pub. House, 1 volume (XII-295 pages), 81-8519812-8 • Food materials science, principles and practice, Jose Miguel Aguilea, Peter J. Lillford, editors, 2007, New York, Springer, 1 vol. (x-616 p.), Food engineering series, 978-0-387-71946-7 • Food Materials Science, Texte imprimé, 9781461498285 |