Technology of Reduced-additive Foods 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

☆☆☆☆☆
简体网页||繁体网页

Smith, Jim 编作者

Blackwell Pub Professional

译者

2004-5 出版日期

240 页数

1814.00 元价格

HRD

丛书系列

9780632055326 图书编码

Technology of Reduced-additive Foods 在线电子书图书标签:

喜欢 Technology of Reduced-additive Foods 在线电子书的读者还喜欢

下载链接在页面底部

点击这里下载

想要找书就要到图书目录大全

book.wenda123.org

立刻按 ctrl+D收藏本页

你会得到大惊喜!!

发表于2024-11-30

facebook linkedin mastodon messenger pinterest reddit telegram twitter viber vkontakte whatsapp 复制链接

Technology of Reduced-additive Foods 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Technology of Reduced-additive Foods 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

Technology of Reduced-additive Foods 在线电子书用户评价

评分☆☆☆☆☆

Technology of Reduced-additive Foods 在线电子书著者简介

Technology of Reduced-additive Foods 在线电子书图书目录

Technology of Reduced-additive Foods 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

Technology of Reduced-additive Foods 在线电子书图书描述

Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous. This had led to a large market for products making minimal use of additives. Tight regulatory control and labelling requirements provide further impetus for the development of these products. This book provides an authoritative and comprehensive review of the industrially important advances in the technology that allow food products to be manufactured with fewer of the additives that have been traditionally used. Also, many new natural and harmless ingredients and additives are becoming available. These are also covered to enable new product concepts to be considered. The first edition of this book was widely accepted as a key reference in this subject, and this new edition has been thoroughly revised throughout to reflect current trends and practice. The chapters on packaging, marine--derived ingredients, animal--derived ingredients and reduced--additive breadmaking have all been extensively revised and additional authors and co--authors have been recruited for the second edition. Topics such as active packaging, good manufacturing practice, HACCP and natural ingredients have been reviewed with regards to their effect on the technology of reduced--additive foods.

Technology of Reduced-additive Foods 在线电子书下载 mobi epub pdf txt 在线电子书下载

想要找书就要到图书目录大全

book.wenda123.org

立刻按 ctrl+D收藏本页

你会得到大惊喜!!