Ingredient Interactions: Effects on Food Quality, Second EditionAnilkumar 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 |
Overige edities - Alles bekijken
Ingredient Interactions: Effects on Food Quality, Second Edition Anilkumar G. Gaonkar,Andrew McPherson Gedeeltelijke weergave - 2016 |
Ingredient Interactions: Effects on Food Quality, Second Edition Anilkumar G. Gaonkar,Andrew McPherson Geen voorbeeld beschikbaar - 2005 |