Functional Properties of Traditional Foods - Integrating Food Science and Engineering Knowledge Into the Food Chain - - Books - Springer-Verlag New York Inc. - 9781489976604 - April 18, 2016
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Functional Properties of Traditional Foods - Integrating Food Science and Engineering Knowledge Into the Food Chain 1st ed. 2016 edition

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This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world.

384 pages, 35 black & white illustrations, 34 colour illustrations, 97 black & white tables, 38 colo

Media Books     Hardcover Book   (Book with hard spine and cover)
Released April 18, 2016
ISBN13 9781489976604
Publishers Springer-Verlag New York Inc.
Pages 384
Dimensions 163 × 248 × 28 mm   ·   770 g
Language English  
Editor Kristbergsson, Kristberg
Editor Otles, Semih

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