Handbook of Food Science and Technology 1: Food Alteration and Food Quality
Jeantet, Romain
Croguennec, Thomas
Schuck, Pierre
Brulé, Gérard
117,31 €(IVA inc.)
INDICE: Chapter 1. Water .Chapter 2. Other Food Constituents .Chapter 3. Microbial Spoilage .Chapter 4. Lipid Oxidation .Chapter 5. Non–Enzymatic Browning .Chapter 6. Enzymatic Browning .Chapter 7. Molecular Dynamics in Food Matrices .Chapter 8. Food Safety Control .Chapter 9. Evaluation of the Physical–chemical Properties and Quality of Food
- ISBN: 978-1-84821-932-8
- Editorial: ISTE Ltd.
- Encuadernacion: Cartoné
- Páginas: 264
- Fecha Publicación: 08/01/2016
- Nº Volúmenes: 1
- Idioma: Inglés