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Advances in Food and Nutrition Research

  • 1 Edición, Volumen 51 - 9 de octubre de 2006
  • Última edición
  • Editor: Steve Taylor
  • Idioma: Inglés

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive review… Leer más

Descripción

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.

Puntos claves

  • Series established since 1948
  • Advisory Board consists of 8 respected scientists
  • Unique series as it combines food science and nutrition research

De interès para

Food scientists in academia and industry and professional nutritionists and dieticians

Índice

Flaxseed
Lycopene
Food Components That Reduce Cholesterol Absorption
Imaging Techniques for the Study of Food Micrstructure
Electrodialysis Applications in the Food Industry

Detalles del producto

  • Edición: 1
  • Última edición
  • Volumen: 51
  • Publicado: 29 de julio de 2011
  • Idioma: Inglés

Sobre el editor

ST

Steve Taylor

Afiliaciones y experiencia
University of Nebraska, Lincoln, NE, USA

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