Nutraceutical and functional food processing technology /

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Bibliographic Details
Other Authors: Boye, Joyce Irene (Editor)
Format: Electronic eBook
Language:English
Published: West Sussex, England : WILEY Blackwell, 2015.
Series:IFST Advances in Food Science
Subjects:
Online Access:An electronic book accessible through the World Wide Web; click to view
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245 0 0 |a Nutraceutical and functional food processing technology /  |c edited by Joyce Irene Boye. 
264 1 |a West Sussex, England :  |b WILEY Blackwell,  |c 2015. 
264 4 |c ©2015 
300 |a 1 online resource (405 pages, 4 unnumbered pages of plates) :  |b color illustrations. 
336 |a text  |2 rdacontent 
337 |a computer  |2 rdamedia 
338 |a online resource  |2 rdacarrier 
490 0 |a IFST Advances in Food Science 
504 |a Includes bibliographical references at the end of each chapters and index. 
588 |a Description based on print version record. 
590 |a Electronic reproduction. Palo Alto, Calif. : ebrary, 2015. Available via World Wide Web. Access may be limited to ebrary affiliated libraries. 
650 0 |a Food additives. 
650 0 |a Functional foods. 
650 0 |a Nutrition. 
650 0 |a Food industry and trade. 
655 0 |a Electronic books. 
700 1 |a Boye, Joyce Irene,  |e editor. 
776 0 8 |i Print version:  |t Nutraceutical and functional food processing technology.  |d West Sussex, England : WILEY Blackwell, c2015  |h x, 382 pages  |k IFST Advances in Food Science  |z 9781118504949  |w 2014034358 
797 2 |a ebrary. 
856 4 0 |u http://site.ebrary.com/lib/daystar/Doc?id=11017075  |z An electronic book accessible through the World Wide Web; click to view 
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999 |c 180874  |d 180874