Handbook of food science and technology . 1 food alteration and food quality / / editors, Romain Jeantet [et al.]
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| Titolo: |
Handbook of food science and technology . 1 food alteration and food quality / / editors, Romain Jeantet [et al.]
|
| Pubblicazione: | London ; ; Hoboken, New Jersey : , : ISTE : , : Wiley, , 2016 |
| ©2016 | |
| Descrizione fisica: | 1 online resource (266 p.) |
| Disciplina: | 363.192 |
| Soggetto topico: | Food adulteration and inspection |
| Food - Quality | |
| Persona (resp. second.): | JeantetRomain |
| CroguennecThomas | |
| SchuckPierre | |
| BruléGérard | |
| Note generali: | Description based upon print version of record. |
| Nota di bibliografia: | Includes bibliographical references and index. |
| Sommario/riassunto: | 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. |
| Titolo autorizzato: | Handbook of food science and technology |
| ISBN: | 1-119-26867-2 |
| 1-119-26866-4 | |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910137363703321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |
Serie:
Food Science and Technology Series.
THEi Wiley ebooks.