Chemical and Functional Properties of Food Saccharides ~ means of Piotr Tomasik (Repost)
Publisher: CRC Press; 1 impression (October 20, 2003) | ISBN: 0849314860 | Pages: 440 | PDF | 5.76 MB
This fourth compass in the Chemical and Functional Properties of Food Components line focuses on saccharides as food constituents. Written ~ means of an international group of experts, it provides each up-to-date review of a broad spectrum of issues, focusing on the current study and literature on the properties of compounds, their mechanisms of acting, and effects on the quality of foods.
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