|Publication type:||Book part|
|Type of review:||Editorial review|
|Title:||Flavouring of dehydrated convenience food and kitchen aids|
Ellison, Alan D.
Jackson, John E.
|Publisher / Ed. Institution:||Wiley|
|Subject (DDC):||664: Food technology|
|Abstract:||Dehydrated convenience food and kitchen aids are important industrial segments within the larger category of culinary products. Their widespread usage in modern households is mainly due to the convenience they bring to everyday cooking, while guaranteeing good results in relatively short time (quick preparation), with little effort and at an affordable price.|
|Fulltext version:||Published version|
|License (according to publishing contract):||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Chemistry and Biotechnology (ICBT)|
|Appears in collections:||Publikationen Life Sciences und Facility Management|
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