Technology of Reduced-Additive Foods - Jim Smith - Books - Springer-Verlag New York Inc. - 9781461358817 - October 20, 2012
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Jim Smith
Technology of Reduced-Additive Foods Softcover reprint of the original 1st ed. 1993 edition

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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.

249 pages, biography

Media Books     Paperback Book   (Book with soft cover and glued back)
Released October 20, 2012
ISBN13 9781461358817
Publishers Springer-Verlag New York Inc.
Pages 249
Dimensions 155 × 235 × 14 mm   ·   376 g
Language English  
Editor Smith, Jim

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