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New ingredients in food processing /
The revolution in technology that the food industry has experienced since the Second World War has continually increased the distance between the source of ingredients and the point of conversion and consumption. This has led to the development and increasing importance of intermediate food products...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
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| Formato: | Electrónico eBook |
| Idioma: | Inglés Francés |
| Publicado: |
Boca Raton, FL :
CRC Press,
�1999.
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| Acceso en línea: | Texto completo |