Functional properties of food components /
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed...
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| Format: | eBook |
| Language: | English |
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[Place of publication not identified] :
Academic Press,
1991.
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| Edition: | 2nd ed. |
| Series: | Food science and technology (Academic Press)
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
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