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Food science : research and technology

A K Haghi - Personal Name;

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.

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Ilmu dan Teknologi Pangan (Database) [ITP-LIB-511]

[ITP-LIB-511]

Available

Detail Information

Series Title: -
Call Number: [ITP-LIB-511]
Publisher: Toronto ; New York : Apple Academic Press., 2012
Collation: 1 online resource (x, 131 pages) : illustrations
Language: English
ISBN/ISSN: 9781926895017
Classification: -
Content Type: -
Media Type: -
Carrier Type: -
Edition: -
Subject(s): Food -- Analysis.
Food -- Composition.
Food industry and trade.
Specific Detail Info: -
Statement of Responsibility: -

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