Fats in food technology
This is a book about the roles and behaviors of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods or fats that have been added to improve physical and chemical properties. Now in a revised and updated second edition, the book...
| Otros Autores: | |
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| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Chichester, West Sussex, UK :
John Wiley & Sons Inc
2014.
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| Edición: | 2e |
| Colección: | Wiley ebooks.
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| Acceso en línea: | Conectar con la versión electrónica |
| Ver en Universidad de Navarra: | https://innopac.unav.es/record=b46119206*spi |
| Sumario: | This is a book about the roles and behaviors of fats in food technology and the benefits that they impart to consumers. It is about fats that are naturally present in foods or fats that have been added to improve physical and chemical properties. Now in a revised and updated second edition, the book contains useful information on the market issues that have driven change and the disciplines that have helped to regulate the trade and use of fats and oils in food technology. This volume will be useful to anyone in industry and research establishments who has an interest in the technology of fat- |
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| Notas: | New edition of: Fats in food products. 1994. Incluye índice. |
| Descripción Física: | 1 recurso electrónico |
| Formato: | Forma de acceso: World Wide Web. |
| Bibliografía: | Incluye referencias bibliográficas e índice. |
| ISBN: | 9781118788769 9781118788776 9781118788745 9781405195423 |
