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Advances in Food and Nutrition Research

Buch | Hardcover

378 Seiten

1996
Academic Press Inc (Verlag)
978-0-12-016439-4 (ISBN)

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This text examines the integral relationship between the food and nutritional sciences and brings together reviews that highlight this relationship.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

G.V. Barbosa-Canovas, L. Ma, J.L. Kokini, and A. Ibarz, The Rheology of Semiliquid Foods. S.F. Chang, A.M. Pearson, and T.C. Huang, Control of the Dehydration Process in Production of Intermediate-Moisture Meat Products: A Review. P.F. Fox, T.P. O'Connor, P.L.H. McSweeney, T.P. Guinee, and N.M. O'Brien, Cheese: Physical, Biochemical, and Nutritional Aspects. D.D. Rawles, G.J. Flick, and R.E. Martin, Biogenic Amines in Fish and Shellfish. Chapter References. Index

Erscheint lt. Verlag	22.10.1996
Reihe/Serie	Advances in Food and Nutrition Research
Verlagsort	San Diego
Sprache	englisch
Maße	152 x 229 mm
Gewicht	730 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken
	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
	Technik ► Lebensmitteltechnologie
ISBN-10	0-12-016439-6 / 0120164396
ISBN-13	978-0-12-016439-4 / 9780120164394
Zustand	Neuware