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Forventes på lager: 11-04-2025
Edited and authored by well-known international contributors, this book focuses on the impact that aspects of bioproduction, biochemistry and food processing can have on properties of functional foods.
| Forlag | Royal Society of Chemistry |
| Type | Bog |
| Format | Hardback |
| Sprog | Engelsk |
| Udgivelsesdato | 11-04-2025 |
| Første udgivelsesår | 2025 |
| Serie | Food Chemistry, Function and Analysis |
| Originalsprog | United Kingdom |
| Sideantal | 348 |
| Indbinding | Hardback |
| Forlag | Royal Society of Chemistry |
| Sideoplysninger | 348 pages |
| Mål | 234 x 156 x 22 |
| ISBN-13 / EAN-13 | 9781837670000 |