This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of me
Pages: 424
Category: Kostvetenskap & näringslära
e-ISBN: 9781482231663
Shipping weight: 1.2 kg
Ships in: 1-2 days
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