An edition of Essentials of functional foods
(2000)
Essentials Of Functional Foods
1 edition
by Mary Katherine Schmidl, Mary K. Schmidl, and Theodore P. Labuza
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Subjects
Functional foods, Food industry and trade, Biotechnology, Food & beverage technology, Diet Therapy, Food And Beverage Industries (Economic Aspects), Technology, Technology & Industrial Arts, Science/Mathematics, Nutrition, Food Science, Medical-Nutrition, Technology / Food Industry & Science, Agriculture - General| Edition | Availability |
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Essentials Of Functional Foods
June 30, 2000, Springer
Hardcover
in English
- 1 edition
0834212617 9780834212619
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Book Details
First Sentence
"The concept of functional foods is often cited as a newly emerging area in food science and nutrition; however, this concept is based on advances in knowledge and evolution of the field of nutrition that have occurred throughout the 20th century."
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- Created April 29, 2008
- 5 revisions
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| July 31, 2019 | Edited by MARC Bot | associate edition with work OL12002727W |
| April 24, 2010 | Edited by Open Library Bot | Fixed duplicate goodreads IDs. |
| April 16, 2010 | Edited by bgimpertBot | Added goodreads ID. |
| April 14, 2010 | Edited by Open Library Bot | Linked existing covers to the edition. |
| April 29, 2008 | Created by an anonymous user | Imported from amazon.com record |