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Technology of Reduced-Additive Foods

Technology of Reduced-Additive Foods

Hardcover

Business GeneralTechnology & Engineering

ISBN10: 0751400025
ISBN13: 9780751400021
Publisher: Springer Nature
Published: Dec 31 1995
Pages: 266
Weight: 1.21
Height: 0.63 Width: 6.14 Depth: 9.21
Language: English
1 Starter cultures.- 2 New animal-derived ingredients.- 3 New marine-derived ingredients.- 4 Reduced-additive breadmaking technology.- 5 Novel food packaging.- 6 Antimicrobial preservative-reduced foods.- 7 New plant-derived ingredients.- 8 Food from supplement-fed animals.- 9 Reduced-additive brewing and winemaking.

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