(Izdošanas datums: 31-Oct-2019, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788012164)
The most useful properties of food, ie those detected through sight, touch and taste, are a manifestation of the foods structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part...Lasīt vairāk
