Advances in Food Chemistry: Food Components, Processing and Preservation

Advances in Food Chemistry: Food Components, Processing and Preservation The book compiles the latest advances in food chemistry. The book also discusses the effect of different food processing operations on the food components. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences. Wydawnictwo: Springer Rok wydania: 2022 Okładka: twarda Liczba stron: 544 Wymiary: 23.5 x 15.5 cm Ilustracje: 1 Illustrations, black and white; XII, 544 p. 1 illus. Język: angielski ISBN: 9789811947957