Carne: Chimica e tecnologia nella ricerca contro l'Alzheimer (Italian Edition)
by Sara Zulian
An Italian-language work exploring meat chemistry and technology in connection with research against Alzheimer’s disease. Combining food science with biomedical inquiry, it presents an interdisciplinary subject for readers interested in chemistry, technological research, nutrition-related topics, and the scientific study of Alzheimer’s.
About This Book
This Italian-language book examines the relationship between meat chemistry and technological approaches connected to research against Alzheimer’s disease.
It brings together themes from food science, chemistry, technology, and biomedical research.
The title highlights an interdisciplinary perspective on how the study of meat may intersect with efforts to understand and address Alzheimer’s disease.
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