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Handbook of food structure development /

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The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. Thi...

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Bibliographic Details
Other Authors: Lazidis, Aris (Editor), Norton, Ian T. (Editor), Spyropoulos, Fotios (Editor)
Format: eBook
Language:English
Published: London : Royal Society of Chemistry, [2020]
Series:Food chemistry, function and analysis ; no. 18.
Subjects:
Food > Analysis > Handbooks, manuals, etc.
Food > Composition > Handbooks, manuals, etc.
Food > Analysis.
Food > Composition.
Electronic books.
Handbooks and manuals.
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Call Number: TX541 .H36 2020
 
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