Seyed Mohammad Bagher Hashemi, Department of Food Science and Technology,
College of Agriculture, Fasa University, Fasa, Iran.
Amin Mousavi Khaneghah, Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil.
Anderson de Souza Sant”Ana, Department of Food science, Faculty of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil.
3 Ebooki wg Amin Mousavi Khaneghah
Seyed Mohammed Bagher Hashemi & Amin Mousavi Khaneghah: Essential Oils in Food Processing
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are movi …
PDF
Angielski
DRM
€174.99
Seyed Mohammed Bagher Hashemi & Amin Mousavi Khaneghah: Essential Oils in Food Processing
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are movi …
EPUB
Angielski
DRM
€174.99
Hadi Hashemi Gahruie & Mohammad Hadi Eskandari: Physicochemical and Enzymatic Modification of Gums
Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food addit …
PDF
Angielski
€181.89
