Manual de Ciencia y Tecnología de los Alimentos / Handbook of Food Science and Technology
CONTENDIDO
1. Water
2. Other Food Constituents
3. Microbial Spoilage
4. Lipid Oxidation
5. Non-Enzymatic Browning
6. Enzymatic Browning
7. Molecular Dynamics in Food Matrices
8. Food Safety Control
9. Evaluation of the Physical-chemical Properties and Quality of Food
Autor: Jeantet, Croguennec, Schuck y Brulé
DESCARGA
Manual de Ciencia y Tecnología de los Alimentos / Handbook of Food Science and Technology
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Reviewed by Agroindustrial Engineer
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