Handbook of Olive Oil: Analysis and Properties

食品科学技术基础学科

原   价:
2886.00
售   价:
2309.00
优惠
平台大促 低至8折优惠
发货周期:外国库房发货,通常付款后3-5周到货
作      者
出  版 社
出版时间
1999年10月31日
装      帧
精装
ISBN
9780834216334
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页      码
620
开      本
语      种
英文
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图书简介

This new olive oil handbook provides a wealth of detail about the analysis and properties of olives and their oil. It covers technological aspects and biochemistry, a description of detailed techniques, and an analysis of olive oil from the standpoint of general methodology. 978083421634100987In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publicationto focus specifically on

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