Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at th
€92.70
购买此电子书可免费获赠一本！
语言 英语 ● 格式 PDF ● 网页 510 ● ISBN 9781420071221 ● 编辑 Jasim Ahmed & Joyce I. Boye ● 出版者 CRC Press ● 发布时间 2016 ● 下载 3 时 ● 货币 EUR ● ID 3608595 ● 复制保护 Adobe DRM
需要具备DRM功能的电子书阅读器
来自同一作者的更多电子书 / 编辑
8,792 此类电子书
