Gums and Stabilisers for the Food Industry 18 / ISSN (PDF)
Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference:...
- Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.
Topics covered include sustainable and secure foods, healthy food products, innovative manufacture and formulation design as well as active packaging and edible films. Providing a fresh glance on food quality, it is a useful information source for researchers and other professionals in industry and academia and a reference for students of food science.
- 2016, 1. Auflage, 352 Seiten, Englisch
- Herausgegeben: Peter A Williams, Glyn Phillips
- Verlag: RSC
- ISBN-10: 1782623833
- ISBN-13: 9781782623830
- Erscheinungsdatum: 29.03.2016
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
- Dateiformat: PDF
- Grösse: 7.09 MB
- Mit Kopierschutz
Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
---|
Schreiben Sie einen Kommentar zu "Gums and Stabilisers for the Food Industry 18 / ISSN".
Kommentar verfassen