New ingredients in food processing /

The revolution in technology that the food industry has experienced since the Second World War has continually increased the distance between the source of ingredients and the point of conversion and consumption. This has led to the development and increasing importance of intermediate food products...

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Bibliographic Details

Main Author:	Linden, G.
Corporate Author:	ScienceDirect (Online service)
Other Authors:	Lorient, Denis
Format:	eBook
Language:	English
Published:	Boca Raton, FL : CRC Press, ©1999.
Subjects:	Food industry and trade. Food industry and trade Electronic books.
Online Access:	Connect to the full text of this electronic book