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Advances in Food and Nutrition Research
1st Edition, Volume 58 - October 26, 2009
Editor: Steve Taylor
Language: English
Hardback ISBN:9780123744418
9 7 8 - 0 - 1 2 - 3 7 4 4 4 1 - 8
eBook ISBN:9780080922379
9 7 8 - 0 - 0 8 - 0 9 2 2 3 7 - 9
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive review…Read more
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Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
The latest important information for food scientists and nutritionists
Peer-reviewed articles by a panel of respected scientists
The go-to series since 1948
Food scientists in academia, industry and professional nutritionists and dietitians
1. Soy protein in infant formula Dominque Turck
2. Quinoa: Composition, Chemistry, and Functional and Nutritional Properties Lillian Abugoch James
3. Gossypol Xi Wang
4. Protein Haze Formation and Control in Wine Elizabeth Waters
5. Traditional Balsamic Vinegar Paolo Giudici, Pasquale Massimiliano Falcone and Lisa Solieri
6. Chemical Approaches to the Assessment of Cheese Quality Luis E Rodriguez-Saona
7. 3D Molecular Similarity – Applications in Food Chemistry Karina Martínez-Mayorga
8. 3D Molecular Similarity – Applications in Food Chemistry Jose L. Medina-Franco
9. Clostridium difficile – Its Potential as a Source of Foodborne Disease Maja Rupnik
No. of pages: 269
Language: English
Edition: 1
Volume: 58
Published: October 26, 2009
Imprint: Academic Press
Hardback ISBN: 9780123744418
eBook ISBN: 9780080922379
ST
Steve Taylor
Affiliations and expertise
University of Nebraska, Lincoln, NE, USA
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