Technology Of Reduced-Additive Foods

Oxford: Blackwell, Science, 2004. Hardcover. Slight rubbing on front endpaper, else as new, clean, tight, and bright condition. Second edition. 221pp.

Oxford, England: Wiley-Blackwell, 2004. 2nd ed.. Hard cover. Very good in very good dust jacket.. Sewn binding. Cloth over boards. 240 p. Contains: Illustrations. Audience: General/trade.

blackwell, 2004. 2nd. Hardcover. New/New.

Blackwell Science Ltd., 2004. The food industry reacted for many years to consumer demand for more appealing and convenient food products by using additives. more recently, the demands of consumer have grown to include still higher performance products but with less additives. The industry has responded accordingly/ There are other significant scientific and technical obstacles to be overcome to make… Read more about this item

blackwell, 2004. 2nd. Hardcover. New.

blackwell, 2004. 2nd. Hardcover. New.

New. New Book; Fast Shipping from UK; Not signed; Not First Edition; The Technology of Reduced-Additive Foods.

Paperback / softback. New. The food industry for many years reacted to consumer demand for more appealing and convenient food products by using additives. He examines developments in starter culture technology and illustrates ways in which starter cultures are replacing traditional additives in foods.

Hardback. New.

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