Salt, fat, and sugar reduction : sensory approaches for nutritional reformulation of foods and beverages / Maurice G. O'Sullivan.
| Author/creator |
O'Sullivan, Maurice G. |
| Format | Electronic and Book |
| Publication Info | Duxford, United Kingdom : Elsevier, Woodhead Publishing, [2020] |
| Description | xi, 334 pages : illustrations ; 23 cm. |
| Supplemental Content | Full text available from eBook - Agricultural, Biological, and Food Sciences 2020 [EBCABS20] |
| Subject(s) |
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| Series | Woodhead Publishing series in food science, technology and nutrition |
| Access restriction | Available only to authorized users. |
| Technical details | Mode of access: World Wide Web |
| Genre/form | Electronic books. |
| LCCN | 2022304167 |
| ISBN | 9780128197417 (pbk.) |
| ISBN | (ebook) |
Available Items
| Library | Location | Call Number | Status | Item Actions | |
| Electronic Resources | Access Content Online | ✔ Available |