Ingredient Interactions: Effects on Food Quality, Second Edition (Food Science and Technology)
Ingredient Interactions: Effects on Food Quality, Second Edition explores the role of ingredient relationships in food quality. Positioned within food science and technology, this reference provides a focused resource for readers studying or working with food formulation, product development, and related quality considerations.
About This Book
Ingredient Interactions: Effects on Food Quality, Second Edition focuses on the relationship between ingredients and the quality of food products.
The book presents its subject within the fields of food science and technology.
It offers a reference point for readers interested in understanding how ingredients may interact during food development and processing.
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