Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Language: English

Published by Elsevier Science, 2021

0323850529 / 9780323850520

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  • New
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Seller: moluna, Greven, Germanymoluna

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Focuses on nutritional value, functional properties, applications, bioavailability and bioaccessibility of food components Covers food components by describing the effects of thermal and non-thermal technologies Addresses shelf-li.

Seller Inventory # 478236179

Title
Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques
Publisher
Elsevier Science
Publication year
2021
Condition
New
Binding
Kartoniert / Broschiert
Language
English
ISBN 10
0323850529
ISBN 13
9780323850520
Edition
2nd Edition

moluna

Greven, Germany

5-star seller

AbeBooks seller since July 9, 2020

Shipping rates from Germany to U.S.A.

Item26 to 60 business days26 to 60 business days
First itemUS$ 56.80US$ 56.80
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Moluna GmbH

Engberdingdamm 27
Greven, Germany 48268