New Ingredients in Food Processing: Biochemistry and Agriculture

by

Write The First Customer Review

The revolution in technology that the food industry has experienced since the Second World War has continually increased the distance between the source of ingredients and the point of conversion and consumption. This has led to the development and increasing importance of intermediate food products (IFPs), raw materials produced by primary conversion units for secondary units to process prior to consumption - IFPs have become the kit-parts of the food industry. This book is an essential reference offering a comprehensive ...

New Ingredients in Food Processing: Biochemistry and Agriculture 1999, Woodhead Publishing, Cambridge

ISBN-13: 9781855734432

Hardcover

Select