Technology of reduced-additive foods

By: Smith, JimContributor(s): Smith, Jim, 1953-Material type: TextTextPublication details: Oxford, UK ; Ames, Iowa : Blackwell Science, 2004Edition: 2nd edDescription: xii, 221 p. : ill. ; 26 cmISBN: 9780632055326; 0632055324Subject(s): Food additives | Marine derived ingredients | Technology of reduced additive breadmaking | Novel food packagingDDC classification: 664.06 Online resources: Contributor biographical information | Publisher description | Table of contents only | Table of contents only
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Item type Current library Collection Call number Status Date due Barcode
Books Books Bangalore University Library
Reference 		Food Technology 664.06 SMI (Browse shelf (Opens below)) Available 378488

:includes bibliographical references and index.

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