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Handbook of Food Chemistry
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook con…
- Edition
- -
- ISBN/ISSN
- 978-3-642-36604-8
- Collation
- XXIII, 1173 halaman
- Series Title
- -
- Call Number
- 574.13 HAN
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