Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
Author :
Publisher : Academic Press
Total Pages : 332
Release :
ISBN-13 : 9780128119174
ISBN-10 : 0128119179
Rating : 4/5 (79 Downloads)

Book Synopsis Advances in Food and Nutrition Research by :

Download or read book Advances in Food and Nutrition Research written by and published by Academic Press. This book was released on 2017-03-17 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Approx.318 pagesApprox.318 pages


Advances in Food and Nutrition Research Related Books

Advances in Food and Nutrition Research
Language: en
Pages: 332
Authors:
Categories: Health & Fitness
Type: BOOK - Published: 2017-03-17 - Publisher: Academic Press

DOWNLOAD EBOOK

Approx.318 pagesApprox.318 pages
Advances in Food Authenticity Testing
Language: en
Pages: 812
Authors: Gerard Downey
Categories: Medical
Type: BOOK - Published: 2016-08-08 - Publisher: Woodhead Publishing

DOWNLOAD EBOOK

Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accur
Probiotics and Prebiotics in Foods
Language: en
Pages: 348
Authors: Adriano Gomes da Cruz
Categories: Health & Fitness
Type: BOOK - Published: 2021-03-26 - Publisher: Elsevier

DOWNLOAD EBOOK

Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food a
Advances in Food Biochemistry
Language: en
Pages: 522
Authors: Fatih Yildiz
Categories: Medical
Type: BOOK - Published: 2009-12-16 - Publisher: CRC Press

DOWNLOAD EBOOK

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past dec
Research and Technological Advances in Food Science
Language: en
Pages: 496
Authors: Bhanu Prakash
Categories: Technology & Engineering
Type: BOOK - Published: 2021-12-06 - Publisher: Elsevier

DOWNLOAD EBOOK

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related