Publication type: Book part
Type of review: Editorial review
Title: Flavouring of dehydrated convenience food and kitchen aids
Authors: Miedema, Jan-Pieter
Brazsák, Josef
Ludwig, Bernhard
Ellison, Alan D.
Jackson, John E.
Schildknecht, Eckhard
Yeretzian, Chahan
Blank, Imre
Palzer, Stefan
DOI: 10.1002/9783527611454.ch5b
Published in: Flavourings
Page(s): 549
Pages to: 572
Issue Date: 2007
Publisher / Ed. Institution: Wiley
ISBN: 9783527314065
Language: English
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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