(Ilmumisaeg: 29-Nov-2023, Hardback, Kirjastus: Royal Society of Chemistry, ISBN-13: 9781788017589)
Documenting the latest research, this book is the first overview of the recent advances in flavour research of food proteins, with an emphasis on the major plant proteins, e.g. soy and pulse proteins for the academic and industry market. P...Loe edasi...
This new edition is revised throughout and includes new and expanded information on natural resource damage assessment, the latest emerging contaminants and issues, and adds new international coverage, including case studies and rules and regulati...Loe edasi...
