{
"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.",
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Technology of Reduced-Additive Foods
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.
This item is Non-Returnable
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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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