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Natural and artificial flavoring agents and food dyes /
This book examines the use of natural vs. artificial food dyes and flavors, and discusses the newest production and purification methods, recent trends, and benefits of natural agents. Also describes the production of natural flavoring agents and dyes by plants, microorganisms and animals to produce...
| Call Number: | Libro Electrónico |
|---|---|
| Other Authors: | , |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
London, United Kingdom :
Academic Press, an imprint of Elsevier,
[2018]
|
| Series: | Handbook of food bioengineering ;
v. 7. |
| Subjects: | |
| Online Access: | Texto completo |