Handbook of food structure development /
The most useful properties of food, id est 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. T...
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| Other Authors: | , , |
| Format: | eBook |
| Language: | English |
| Published: |
London :
Royal Society of Chemistry,
[2020]
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| Series: | Food chemistry, function and analysis ;
no. 18. |
| Subjects: | |
| Online Access: | Connect to the full text of this electronic book 856$z |
Internet
Connect to the full text of this electronic book856$z
Available Online
| Call Number: |
TX541 .H36 2020 |
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|---|---|---|
| Call Number | Status | Get It |
| TX541 .H36 2020 | Available | |