Characterization of cereals and flours
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The chapter content includes: Food chemistry; physical methods of food preservation; physical chemistry of foods, food protein analysis; food lipids chemistry, nutrition and biotechnology; handbook of microwave technology for food applications; seafood and freshwater toxins pharmacology, physiology, and detection; nutrition labeling handbook, food polysaccharides and their applications; carbohydrates in food; computerized control systems in the food industry; lactic acid bacteria microbiology and functional aspects second edition, revised and expanded...
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