Ingredient Interactions: Effects on Food Quality, Second Edition (Food Science and Technology)
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- Synopsis
- Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge
- Copyright:
- 2005
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781040198957
- Related ISBNs:
- 9780367840891, 9780429113840, 9780824757489, 9781420028133
- Publisher:
- CRC Press
- Date of Addition:
- 12/12/24
- Copyrighted By:
- Taylor & Francis Group, LLC
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Anilkumar G. Gaonkar
- Edited by:
- Andrew McPherson