Advances in Food and Nutrition Research
Series: Advances in Food and Nutrition Research; 39;
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53 917 Ft (51 350 Ft + 5% VAT)
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Product details:
- Publisher Elsevier Science
- Date of Publication 22 October 1996
- ISBN 9780120164394
- Binding Hardback
- No. of pages378 pages
- Size 229x152 mm
- Weight 730 g
- Language English 0
Categories
Long description:
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
MoreTable of Contents:
G.V. Barbosa-Canovas, L. Ma, J.L. Kokini, and A. Ibarz, The Rheology of Semiliquid Foods. S.F. Chang, A.M. Pearson, and T.C. Huang, Control of the Dehydration Process in Production of Intermediate-Moisture Meat Products: A Review. P.F. Fox, T.P. O'Connor, P.L.H. McSweeney, T.P. Guinee, and N.M. O'Brien, Cheese: Physical, Biochemical, and Nutritional Aspects. D.D. Rawles, G.J. Flick, and R.E. Martin, Biogenic Amines in Fish and Shellfish. Chapter References. Index
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