Ingredient interactions : effects on food quality / edited by Anilkuma G. Gaonkar, Andrew McPherson.

Contributor(s):

Material type: Text

TextSeries: Food science and technology (Taylor & Francis) ; 154.Publication details: Boca Raton : CRC/Taylor & Francis, 2006.Edition: 2nd edDescription: 554 p. : ill. ; 24 cmISBN:

Subject(s):

DDC classification:

Online resources:

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings
Item type	Current library	Call number	Status	Date due	Barcode	Item holds
Books	RGU Central Library Reference	664.07 INT-I (Browse shelf(Opens below))	Available		78192

Total holds: 0

Previous	No cover image available							Next
Previous	664.07 ANA-F Food nanotechnology :	664.07 CLO-C Clostridium botulinum :	664.07 FEA-F Food quality, safety and technology	664.07 INT-I Ingredient interactions :	664.07 JEO-A Analyzing food for nutrition labeling and hazardous contaminants /	664.07 MAA-V Volatile compounds in foods and beverages /	664.07 SUN-R Rapid methods in food microbiology	Next

Includes bibliographical references and index.

There are no comments on this title.

to post a comment.