Technology of Reduced-Additive Foods
The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. More recently the demands of consumers have grown to include still higher performance products but with less additives. The industry has responded accordingly. There are often significant scientific and technical obstacles to be overcome to make a product with less additives. It is these technical challenges that this book is intended to address. The approach taken in this book is to examine specific aspects of the industry where important contributions are being made to avoid or reduce additive use or to create new,…
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Produktdetails
- ISBN: 978-1-4615-2115-0
- EAN: 9781461521150
- Produktnummer: 37237365
- Verlag: Springer US
- Sprache: Englisch
- Erscheinungsjahr: 2012
- Seitenangabe: 249 S.
- Plattform: PDF
- Auflage: 1993
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