Technology of Reduced-Additive Foods
Springer-Verlag New York Inc., 2012
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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.
- ISBN-13
- 9781461358817
- ISBN-10
- 1461358817
- Publisher
- Springer-Verlag New York Inc.
- Year
- 2012
- Publication date
- 2012-10-20
- Pages
- 249
- Dimensions
- 235x155x