Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health
Download or Read eBook Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health PDF written by Qiang Xia and published by Frontiers Media SA. This book was released on 2022-11-21 with total page 134 pages. Available in PDF, EPUB and Kindle.
| Author | : Qiang Xia |
| Publisher | : Frontiers Media SA |
| Total Pages | : 134 |
| Release | : 2022-11-21 |
| ISBN-10 | : 9782832506660 |
| ISBN-13 | : 2832506666 |
| Rating | : 4/5 (60 Downloads) |
Book Synopsis Physical-Chemical Interactions and Composition-Structure-Property Modifications During Processing: Food Quality, Nutrition, and Health by : Qiang Xia
Book excerpt:
