Functional properties of traditional foods
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. The volume is divided into four sections that address different key topics in the area of study. Part I provides a general overview of the m...
| Other Authors: | Kristbergsson, Kristberg,, Ötleş, Semih,, SpringerLink (Online service) |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
New York :
Springer,
2016.
|
| Physical Description: |
1 online resource (xxvii, 384 pages) : illustrations (some color). |
| Series: |
ISEKI-Food series.
|
| Subjects: |
Food
-- Composition.
|
CMU Electronic Access
Electronic Resource Click Here| Location | Call Number: | Status |
|---|---|---|
| CMU Electronic Access | Available |