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Nutrition Functional & Sensory Properties Of Foods
The Royal Society Of Chemistry (Publisher)
Product Specifications
Book Description
The link between nutrition, food and health is well established, but new
information is being generated every day. This book pulls together the latest
research on food and flavours as well as covering food functionality the
molecular biology and delivery systems, for example encapsulation and flavour
release. Written by experts in the field and edited to a high standard, this
title will provide a unique reference for researchers and other professionals in
the industry and academia, particularly those involved directly in food science.
Book Specifications
ISBN-13 9781849736442
Language English
Binding Hard Bound
Publisher The Royal Society Of Chemistry
Publishing Date 2013-03-13
Product Edition 1