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...
| 其他作者: | , , |
|---|---|
| 格式: | Licensed eBooks |
| 语言: | 英语 |
| 出版: |
London :
Royal Society of Chemistry,
[2020]
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| 丛编: | Food chemistry, function and analysis ;
no. 18. |
| 在线阅读: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=2294685 |