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Nutraceutical and functional food processing technology /

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Altri autori: Boye, Joyce Irene (Redattore)
Natura: Elettronico eBook
Lingua:inglese
Pubblicazione: West Sussex, England : WILEY Blackwell, 2015.
Serie:IFST Advances in Food Science
Soggetti:
Food additives.
Functional foods.
Nutrition.
Food industry and trade.
Electronic books.
Accesso online:https://biblioteca.ues.edu.sv/acceso/elibro/?url=https%3A%2F%2Felibro.net%2Fereader%2Fbiblioues/178507
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245 0 0 |a Nutraceutical and functional food processing technology /  |c edited by Joyce Irene Boye. 
264 1 |a West Sussex, England :  |b WILEY Blackwell,  |c 2015. 
264 4 |c Ã2015 
300 |a 1 online resource (405 pages, 4 unnumbered pages of plates) :  |b color illustrations. 
336 |a text  |2 rdacontent 
337 |a computer  |2 rdamedia 
338 |a online resource  |2 rdacarrier 
490 0 |a IFST Advances in Food Science 
504 |a Includes bibliographical references at the end of each chapters and index. 
588 |a Description based on metadata supplied by the publisher and other sources. 
590 |a Electronic reproduction. Santa Fe, Arg.: elibro, 2021. Available via World Wide Web. Access may be limited to eLibro affiliated libraries. 
650 0 |a Food additives. 
650 0 |a Functional foods. 
650 0 |a Nutrition. 
650 0 |a Food industry and trade. 
655 4 |a Electronic books. 
700 1 |a Boye, Joyce Irene,  |e editor. 
797 2 |a elibro, Corp. 
856 4 0 |u https://biblioteca.ues.edu.sv/acceso/elibro/?url=https%3A%2F%2Felibro.net%2Fereader%2Fbiblioues/178507 
950 |a eLibro English 

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