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The influence of chemistry on new foods and traditional products [electronic resource] / Giampiero Barbieri...[and 5 more].

Barbieri, Giampiero, author.
2014
TX541
Available Online
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Title
The influence of chemistry on new foods and traditional products [electronic resource] / Giampiero Barbieri...[and 5 more].
ISBN
9783319113586 electronic book
3319113585 electronic book
9783319113579
DOI
https://doi.org/10.1007/978-3-319-11358-6
Published
Cham : Springer, 2014.
Language
English
Description
1 online resource (vi, 65 pages) : illustrations (some color).
Item Number
10.1007/978-3-319-11358-6 doi
Call Number
TX541
Dewey Decimal Classification
641.3
Bibliography, etc. Note
Includes bibliographical references.
Access Note
Access limited to authorized users.
Source of Description
Description based on online resource; title from PDF title page (SpringerLink, viewed September 23, 2014).
Added Author
Barbieri, Giampiero, author.
Series
SpringerBriefs in molecular science.
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Record Appears in
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All Resources
The Problem of Aqueous Absorption in Processed Cheeses.- The Prediction of Shelf Life Values in Function of the Chemical Composition in Soft Cheeses.- Chemical and Health Features of Cooked Cold Meats
Sweet Compounds in Foods: Sugar Alcohols
Food Manufacturing and Allergen Management.

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