2003, ISBN: 0849314860, Lieferbar binnen 4-6 Wochen Costi di spedizione:Versandkostenfrei innerhalb der BRD

Internationaler Buchtitel. In englischer Sprache. Verlag: CRC PR INC, 440 Seiten, L=246mm, B=157mm, H=27mm, Gew.=735gr, [GR: 14520 - HC/Ernährungswissenschaft/Lebensmittelkunde], [SW: - … Altro …

Internationaler Buchtitel. In englischer Sprache. Verlag: CRC PR INC, 440 Seiten, L=246mm, B=157mm, H=27mm, Gew.=735gr, [GR: 14520 - HC/Ernährungswissenschaft/Lebensmittelkunde], [SW: - Technology & Industrial Arts], Gebunden, Klappentext: This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students. This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.<

ISBN: 9780849314865

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provid… Altro …

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students. Textbooks New Books ~~ Technology~~ Food Science Chemical-and-Functional-Properties-of-Food-Saccharides~~Piotr-Tomasik CRC Press This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.<

2003, ISBN: 9780849314865

Hardcover, Buch, [PU: Crc Press Inc]