Editor-in-Chief:
Dr Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain
Consulting Editor:
Dr Y. H. Hui, Science Technology System, West Sacramento, CA, USA
Associate Editors:
Dr Iciar Astiasarán, Department of Food Science, Nutrition and Physiology, University of Navarra, Pamplona, Spain
Dr Joseph G. Sebranek, Food Science and Human Nutrition, Iowa State University, Ames, IA, USA
Dr Régine Talon, INRA, UR454 Microbiologie, Saint-Genès Champanelle, France
2 Ebook di Iciar Astiasaran
Iciar Astiasaran & Joseph Sebranek: Handbook of Fermented Meat and Poultry
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture …
EPUB
Inglese
DRM
€183.99
Iciar Astiasaran & Joseph Sebranek: Handbook of Fermented Meat and Poultry
Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture …
PDF
Inglese
DRM
€183.99
