Ingredients extraction by physicochemical methods in food /

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted...

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Bibliographic Details

Corporate Author:	ScienceDirect (Online service)
Other Authors:	Grumezescu, Alexandru Mihai, Holban, Alina Maria
Format:	eBook
Language:	English
Published:	London : Academic Press, 2017.
Series:	Handbook of food bioengineering ; v. 4.
Subjects:	Food > Composition. Food > Biotechnology. Aliments > Biotechnologie. Food > Biotechnology Food > Composition Electronic books.
Online Access:	Connect to the full text of this electronic book