Ingredient Interactions
Effects on Food Quality, Second Edition
AvAndrew McPherson,Anilkumar G. Gaonkar
E-bok
PDF, Engelska, 20163 812 kr
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Beskrivning
Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and machine-based computations. Leveraging this knowledge
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