Artículos relacionados a Technology of Reduced-additive Foods
Críticas
"excellent introduction to the field" Food Technology "a vital asset to all R&D institutions, Universities and others with interest in foods and processing foods.a very valuable addition to any library." Journal of Food Science Technol.
Reseña del editor
Consumer pressure has led to a tremendous demand for food products that are perceived to contain fewer additives than have been traditionally used. This has resulted in significant research and development effort resulting in many new products and processes to satisfy the demand. This book reviews those industrially important food technologies that have allowed these products to be manufactured. Users of the book are able to review their operations and assess where reduced-additive products might form a commercially viable part of their marketing mix.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialBlackwell Science Ltd
- Año de publicación2000
- ISBN 10 0632056355
- ISBN 13 9780632056354
- EncuadernaciónTapa dura
- Número de páginas264
- EditorSmith Jim
Comprar nuevo
Ver este artículo
EUR 47,60
Gastos de envío:
GRATIS
A Estados Unidos de America
Otras ediciones populares con el mismo título
Los mejores resultados en AbeBooks
Imagen de archivo
TECHNOLOGY OF REDUCED ADDITIVE FOODS
Librería: Basi6 International, Irving, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. Nº de ref. del artículo: ABEJUNE24-110957
Cantidad disponible: 1 disponibles