http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
1 online resource (xviii, 366 pages) : illustrations
Provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture, and applications. The first part of the book looks at the development of IFP's, common functional properties and methods of extraction and purification. It then covers IFPs derived from plants, milk, eggs, meat, and fish. IFPs from by-products such as whey and blood are also discussed.
Guy Linden, Denis Lorient ; translation by Maggie Rosengarten ; UK advisory editor, Dr. M.J. Lewis.
Translation of: Biochimie agro-industrielle.
Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
Includes bibliographical references and index.
Boca Raton, Fla. : CRC Press ; Cambridge, England : Woodhead Pub., ©1999