Nutrition, Functional and Sensory Properties of Foods

Klappentext This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Written by international experts in the field and edited to a high standard, this title will provide a unique reference for researchers and other professionals in the industry and academia. Zusammenfassung This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Written by international experts in the field and edited to a high standard, this title will provide a unique reference for researchers and other professionals in the industry and academia.

Product details

• Authors: Chi-Tang (Rutgers University Ho
• Assisted by: Chi-Tang Ho (Editor), Cynthia Mussinan (Editor), Fereidoon Shahidi (Editor), Ellene Tratras Contis (Editor)
• Publisher: Royal Society Of Chemistry
• Languages: English
• Product format: Hardback
• Released: 13.03.2013
• EAN: 9781849736442
• ISBN: 978-1-84973-644-2
• No. of pages: 335
• Series: Special Publications
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Chemistry > Theoretical chemistry