Technology of Reduced-Additive Foods

by Iowa State University Press and Jim Smith

Book Overview

1 Starter cultures.- 2 New animal-derived ingredients.- 3 New marine-derived ingredients.- 4 Reduced-additive breadmaking technology.- 5 Novel food packaging.- 6 Antimicrobial preservative-reduced foods.- 7 New plant-derived ingredients.- 8 Food from supplement-fed animals.- 9 Reduced-additive brewing and winemaking.

• Format: Hardcover
• Language: English
• ISBN: 0751400025
• ISBN13: 9780751400021
• Release Date: December 1995
• Publisher: Aspen Publishers
• Length: 266 Pages
• Weight: 1.21 lbs.
• Dimensions: 0.6" x 6.1" x 9.2"