Functional Properties of Food Components book cover

Functional Properties of Food Components

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Audience
Seniors and graduate students in food science and technology; food scientists and technologists, nutritionists, and dieticians; economists in agriculture, food production, food processing, and storage.

Hardbound, 560 pages

Published: October 1991

Imprint: Academic Press

ISBN: 978-0-12-561281-4

Contents

  • (Section Headings): The Components. Engineering Foods. Information and Documentation. Index.

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