Nutraceutical and functional food processing technology / edited by Joyce Irene Boye.
Material type:
TextPublisher: Chichester, West Sussex, UK ; Hoboken, NJ, USA : Wiley Blackwell, 2015Description: xiii, 382 pages ; 26 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781118504949 (cloth)Subject(s): Food additives | Functional foods | Nutrition | Food industry and tradeAdditional physical formats: Online version:: Nutraceutical and functional food processing technologyDDC classification: 641.308 LOC classification: TX553.A3 | N675 2015
| Item type | Current location | Home library | Shelving location | Call number | Status | Date due | Barcode | Item holds |
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Book
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Atta-ur-Rahman School of Applied Biosciences (ASAB) | Atta-ur-Rahman School of Applied Biosciences (ASAB) | Book Cart | 641.308 NUT 2015 3512 (Browse shelf) | Available | ASAB3512 |
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| 579 BAT 2002 3521 Microbiology : an introduction / | 616.042 TRE 2012 3516 Molecular medicine : Genomics to Personalized Health Care / | 616.0790285 IMM 2020 3496 Immunoinformatics / | 641.308 NUT 2015 3512 Nutraceutical and functional food processing technology / | 660.6 HER 2013 3522 Introduction to biotechnology : | 660.6 HER 2013 3523 Introduction to biotechnology : an agricultural revolution / | 664.024 Foo 2018 3503 Innovations in Technologies for Fermented Food and Beverage Industries / |
Includes bibliographical references and index.
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