Advances in Food and Nutrition Research, Vol 59

  • ID: 1753409
  • Book
  • 280 Pages
  • Elsevier Science and Technology
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Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
  • The latest important information for food scientists and nutritionists
  • Peer-reviewed articles by a panel of respected scientists
  • The go-to series since 1948
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  1. Dairy Food Consumption And Obesity Related Chronic Disease
    Eva Warensjö
  2. Pesticide Influences In Fermentation
    Pierluigi Caboni, Paolo Cabras
  3. Transmission Of Chagas Disease (American Trypanosomiasis) By Foods
    KAREN SIGNORI PEREIRA
  4. Nuclear Magnetic Resonance And Chemometrics To Assess Geographical Origin And Quality Of Traditional Food Products
    Consonni R.
  5. Chemical and Instrumental Approaches to Cheese Analysis
    Luis Rodriguez-Saona
  6. Finger Millet
    Eleusine Coracana
    Arun Chandrasekar
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Taylor, Steve.

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