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Synopsis
Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.
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Descriptive Food Science
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Descriptive Food Science
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Descriptive Food Science
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Descriptive Food Science
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Descriptive Food Science
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnDeep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, p. Seller Inventory # 448332628
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Descriptive Food Science
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Buch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food. 182 pp. Englisch. Seller Inventory # 9781789845945
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Descriptive Food Science
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Descriptive Food Science
Print on DemandSeller: preigu, Osnabrück, Germany
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Buch. Condition: Neu. Descriptive Food Science | Antonio Valero Díaz (u. a.) | Buch | 182 S. | Englisch | 2018 | IntechOpen | EAN 9781789845945 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu Print on Demand. Seller Inventory # 116204328
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Descriptive Food Science
Print on DemandSeller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
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Buch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food.Books on Demand GmbH, Überseering 33, 22297 Hamburg 182 pp. Englisch. Seller Inventory # 9781789845945
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Descriptive Food Science
Print on DemandSeller: AHA-BUCH GmbH, Einbeck, Germany
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced safely. Descriptive Food Science gives an in-depth insight into this field. Section 1 focuses on the quality of various foods and Section 2 centers on how different technological treatments affect the quality of food. Seller Inventory # 9781789845945