02010nam 2200589 450 991082173250332120230911115251.01-119-26867-21-119-26866-4(CKB)3710000000571600(EBL)4322667(MiAaPQ)EBC4322667(Au-PeEL)EBL4322667(CaPaEBR)ebr11152559(CaONFJC)MIL887428(OCoLC)934770368(EXLCZ)99371000000057160020160218h20162016 uy 0engur|n|---|||||rdacontentrdamediardacarrierHandbook of food science and technology1 food alteration and food quality /editors, Romain Jeantet [et al.]London ;Hoboken, New Jersey :ISTE :Wiley,2016.©20161 online resource (266 p.)Food Science and Technology SeriesTHEi Wiley ebooksDescription based upon print version of record.1-84821-932-6 1-119-26865-6 Includes bibliographical references and index.This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.Food Science and Technology Series.THEi Wiley ebooks.Food adulteration and inspectionHandbooks, manuals, etcFoodQualityHandbooks, manuals, etcFood adulteration and inspectionFoodQuality363.192Jeantet RomainCroguennec ThomasSchuck PierreBrulé GérardMiAaPQMiAaPQMiAaPQBOOK9910821732503321Handbook of food science and technology4030622UNINA