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Food processing for increased quality and consumption
Grumezescu, A.M.; Holban, A.M. (Ed.) (2018). Food processing for increased quality and consumption. Academic Press: [s.l.]. ISBN 978-0-12-811447-6. 522 pp. https://dx.doi.org/10.1016/c2016-0-00636-8
Auteurs  Top 
  • Grumezescu, A.M., redacteur
  • Holban, A.M., redacteur
Inhoud
  • Petzold, G.; Moreno, J.; Gianelli, M.P.; Cerda, F.; Mella, K.; Zúñiga, P.; Orellana-Palma, P. (2018). Food technology approaches for improvement of organoleptic properties through preservation and enrichment of bioactive compounds, in: Grumezescu, A.M. et al. Food processing for increased quality and consumption. pp. 67-92. https://dx.doi.org/10.1016/b978-0-12-811447-6.00003-5, meer
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