Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This book presents a summary of the current status of knowledge in this area.
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Bahasa Inggris ● Format PDF ● ISBN 9781461547839 ● Editor Chi-Tang Ho & Fereidoon Shahidi ● Penerbit Springer US ● Diterbitkan 2012 ● Diunduh 3 kali ● Mata uang EUR ● ID 4730286 ● Perlindungan salinan Adobe DRM
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