Portada

TECHNOLOGY OF REDUCED-ADDITIVE FOODS IBD

SPRINGER
12 / 1995
9780751400021
Inglés

Sinopsis

1 Starter cultures.- 2 New animal-derived ingredients.- 3 New marine-derived ingredients.- 4 Reduced-additive breadmaking technology.- 5 Novel food packaging.- 6 Antimicrobial preservative-reduced foods.- 7 New plant-derived ingredients.- 8 Food from supplement-fed animals.- 9 Reduced-additive brewing and winemaking.

PVP
119,17