Soggetto: n/a
- Animal Nutrition and Productions: Series II
- The Antioxidant Potential of Fermented Foods
- Chemical and Technological Characterization of Dairy Products
- Motivations Associated with Food Choices and Eating Practices
- Characterization and Encapsulation of Natural Antioxidants: Interaction, Protection and Delivery
- Bioactive Formulations in Agri-Food-Pharma: Source and Applications, Volume II
Soggetto: thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Autore: Casperson, Shanon L.
Documenti analoghi: Animal Nutrition and Productions: Series II
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- Animal Nutrition and Welfare in Sustainable Production Systems
- Metabolomic Applications in Animal Science
- Animal Nutrition and Productions
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Documenti analoghi: The Antioxidant Potential of Fermented Foods
- Fermented Beverages Revisited: From Terroir to Customized Functional Products
- Antioxidant Activity of Fermented Foods and Food Microorganisms
- Frontiers and New Trends in the Science of Fermented Food and Beverages
- Chemical and Technological Characterization of Dairy Products
- Safety and Microbiological Quality
- Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food