Nutrition, functional and sensory properties of foods
By: edited by Chi-Tang Ho ... [et at.].
Contributors: Royal Society of Chemistry (Great Britain)
Series: Special publication (Royal Society of Chemistry (Great Britain)) -- no. 344
Publisher: RSC Publishing
Published: 2013
Place of publication: Cambridge
Language: eng
Number of pages: 335
ISBN-13: 9781849736442
Subjects: Food; Nutrition; Functional foods; Sensory evaluation
Notes: Includes bibliographical references and index.