Functional Properties of Traditional Foods - Integrating Food Science and Engineering Knowledge Into the Food Chain - - Books - Springer-Verlag New York Inc. - 9781493979448 - April 21, 2018
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Functional Properties of Traditional Foods - Integrating Food Science and Engineering Knowledge Into the Food Chain Softcover reprint of the original 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, 38 Tables, color; 97 Tables, black and white; 34 Illustrations, color; 35 Illustrations,

Media Books     Paperback Book   (Book with soft cover and glued back)
Released April 21, 2018
ISBN13 9781493979448
Publishers Springer-Verlag New York Inc.
Pages 384
Dimensions 150 × 220 × 10 mm   ·   576 g
Language English  
Editor Kristbergsson, Kristberg
Editor Otles, Semih

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