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 |