Buch, Englisch, 114 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 342 g
Buch, Englisch, 114 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 342 g
ISBN: 978-0-12-804772-9
Verlag: Elsevier Inc
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship. The book contains contributions that detail scientific developments in the broad areas of food science and nutrition, providing those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
Zielgruppe
Food scientists in academia and industry and professional nutritionists and dietitians.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
Weitere Infos & Material
1. Oats – From Farm to Fork
Ravi Menon, Tanhia Gonzalez, Mario Ferruzzi, Eric Jackson, Dan Winderl and Jay Watson
2. Calcium and Vitamin D in Obesity and Related Chronic Disease
Poonam K. Pannu, Emily K. Calton and Mario Soares
