Produktdetaljer
ISBN
9780120164509
Publisert
2005-11-30
Utgiver
Elsevier Science Publishing Co Inc
Vekt
660 gr
Høyde
229 mm
Bredde
152 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
336
Redaktør
"a very fine review of each of the main microorganisms that live in wine." --Bibiana Guerra, in WINE BUSINESS MONTHLY
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 the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
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Recognizing the relationship between the food and nutritional sciences, this work brings together the reviews that highlight this relationship. Its contributions detail the scientific developments in many areas of food science and nutrition. It is suitable for food scientists in academia and industry as well as professional nutritionists.
Les mer
Lactic Acid Bacteria and Their Uses in Animal Feeding to Improve Food Safety
Mycotoxins in fruits: microbiology, occurrence and changes during fruit processing
Human Protozoan Parasites in Molluscan Shellfish
Regulation of Human Immune and Inflammatory Responses by Dietary Fatty
Acids
Bacteria Important During Winemaking
Biosynthesis of Conjugated Linoleic Acid in Ruminants and Humans
Safety Issues Associated with Herbal Ingredients
Les mer
Produktdetaljer
ISBN
9780120164509
Publisert
2005-11-30
Utgiver
Elsevier Science Publishing Co Inc
Vekt
660 gr
Høyde
229 mm
Bredde
152 mm
Aldersnivå
P, 06
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
336
Redaktør