Advances in Food Chemistry: Food Components, Processing and Preservation
(Bog, Hardback, Engelsk)
Forlag:
Springer Verlag, Singapore
- Type: Bog
- Format: Hardback
-
Sprog:
Engelsk
- ISBN-13: 9789811947957
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Beskrivelse
The book compiles the latest advances in food chemistry. The book also discusses the effect of different food processing operations on the food components. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
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Alle detaljer
| Forlag | Springer Verlag, Singapore |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgave | 2022 ed. |
| Udgivelsesdato | 06-10-2022 |
| Første udgivelsesår | 2022 |
| Illustrationer | 1 Illustrations, black and white |
| Fagredaktør | O. P. Chauhan |
| Originalsprog | Singapore |
| Sideantal | 544 |
| Indbinding | Hardback |
| Forlag | Springer Verlag, Singapore |
| Sideoplysninger | 544 pages, 1 Illustrations, black and white |
| Mål | 235 x 155 |
| ISBN-13 / EAN-13 | 9789811947957 |