Advances in Dairy Ingredients (BOK)

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Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. This book brings together food scientists, industry specialists, and marketers from around the world to provide unique insight into the scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on the horizon.

Produktfakta

Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2010 Forlag
Wiley-Blackwell
ISBN 9780813823959 Antall sider 352
Dimensjoner 18,1cm x 25cm x 2,2cm Vekt 844 gram
Leverandør Bertram Trading Ltd Andre medvirkende Geoffrey W. Smithers, Mary Ann Augustin
Emner og form Chemistry, Other technologies & applied sciences