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{ "item_title" : "Technology of Reduced-Additive Foods", "item_author" : [" Smith", "Jr. Jim Smith", "Jim Smith "], "item_description" : "1 Starter cultures.- 2 New animal-derived ingredients.- 3 New marine-derived ingredients.- 4 Reduced-additive breadmaking technology.- 5 Novel food packaging.- 6 Antimicrobial preservative-reduced foods.- 7 New plant-derived ingredients.- 8 Food from supplement-fed animals.- 9 Reduced-additive brewing and winemaking.", "item_img_path" : "https://covers2.booksamillion.com/covers/bam/0/75/140/002/0751400025_b.jpg", "price_data" : { "retail_price" : "99.00", "online_price" : "99.00", "our_price" : "99.00", "club_price" : "99.00", "savings_pct" : "0", "savings_amt" : "0.00", "club_savings_pct" : "0", "club_savings_amt" : "0.00", "discount_pct" : "10", "store_price" : "" } }
Technology of Reduced-Additive Foods|Smith

Technology of Reduced-Additive Foods

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Overview

1 Starter cultures.- 2 New animal-derived ingredients.- 3 New marine-derived ingredients.- 4 Reduced-additive breadmaking technology.- 5 Novel food packaging.- 6 Antimicrobial preservative-reduced foods.- 7 New plant-derived ingredients.- 8 Food from supplement-fed animals.- 9 Reduced-additive brewing and winemaking.

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Details

  • ISBN-13: 9780751400021
  • ISBN-10: 0751400025
  • Publisher: Aspen Publishers
  • Publish Date: December 1995
  • Dimensions: 9.21 x 6.14 x 0.63 inches
  • Shipping Weight: 1.21 pounds
  • Page Count: 266

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