Handbook of food structure development /
The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. Thi...
| Інші автори: | , , |
|---|---|
| Формат: | Licensed eBooks |
| Мова: | Англійська |
| Опубліковано: |
London :
Royal Society of Chemistry,
[2020]
|
| Серія: | Food chemistry, function and analysis ;
no. 18. |
| Онлайн доступ: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2294685 |