"87" Result
Sort By:
This second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
Starch. Chemistry and technology. 2.ed
by Whistler, R. L., BeMiller, J. N., Paschall, E. F.
0
Type: Book
Experimental food science
by Campbell, Ada Marie, Penfield, Marjorie P.
fromFood science and technology
0
Type: Book
Fennema's food chemistry
by Damodaran, Srinivasan, Fennema, Owen R., Parkin, Kirk L.
fromFood science and technology
0
Type: Book
