New ingredients in food processing: Biochemistry and agriculture

Description

This book, as well as offering a summary of the work carried out on IFPs (intermediate food products) over the past twenty years or so, is also preparing for the future by laying the biochemical foundations for commercial exploitation of agricultural products which we know will be important in the development of the European agro-industrial system. I hope this work will quickly reach the wide audience awaiting it.

Book Info:
Published in 1999
ISBN 1855734435  Size 2.17MB

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