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Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages O'Sullivan, Maurice (Senior Lecturer at the School of Food and Nutritional Sciences, University College Cork, Ireland)
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Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages
O'Sullivan, Maurice (Senior Lecturer at the School of Food and Nutritional Sciences, University College Cork, Ireland)
340 pages
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 10 de marzo de 2020 |
| ISBN13 | 9780128197417 |
| Editores | Elsevier Science Publishing Co Inc |
| Páginas | 346 |
| Dimensiones | 151 × 229 × 27 mm · 467 g |
