Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; t
Pages: 131
Category: Kostvetenskap & näringslära
e-ISBN: 9781466560048
Shipping weight: 1.2 kg
Ships in: 1-2 days
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