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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...

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Linden, G.
Other Authors: Lorient, Denis
Format: Electronic eBook
Language:Inglés
Francés
Published: Boca Raton, FL : CRC Press, �1999.
Subjects:
Online Access:Texto completo