Ingredient Interactions: Effects on Food Quality, Second Edition

Voorkant
Anilkumar G. Gaonkar, Andrew McPherson
CRC Press, 19 apr 2016 - 576 pagina's
Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge
 

Inhoudsopgave

Chapter 2
21
Chapter 3
49
Chapter 4
87
Chapter 5
139
Chapter 6
167
Chapter 7
195
Chapter 8
283
Chapter 9
309
Chapter 10
343
Chapter 11
363
Chapter 12
389
Chapter 13
423
Chapter 14
477
Index
543
Copyright

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Over de auteur (2016)

Anilkumar G. Gaonkar, Andrew McPherson

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