This book provides readers with a realistic approach concerning important food issues in food processing. Each topic covers physical properties, enzymes, microorganisms and vitamins in different food products, as well as their action mechanisms, research analyses, application of innovative technologies and statistical analysis.
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Format PDF ● Strony 496 ● ISBN 9781617610578 ● Redaktor Rui M S. Cruz ● Wydawca Nova Science Publishers ● Opublikowany 2016 ● Do pobrania 3 czasy ● Waluta EUR ● ID 7220014 ● Ochrona przed kopiowaniem Adobe DRM
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