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- Food Composition and Analysis
Food Composition and Analysis
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This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres, active packaging based on the release of carvacrol and thymol for fresh food, enzymes for the flavor, dairy, and baking industries, membrane technology in food processing, tenderization of
Folgt in ca. 15 Arbeitstagen