Advances in Food and Nutrition Research, Volume 66

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Academic Press, Oct 18, 2012 - Technology & Engineering - 262 pages
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Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
  • The latest important information for food scientists and nutritionists
  • Peer-reviewed articles by a panel of respected scientists
  • The go-to series since 1948

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Occupational Allergies in SeafoodProcessing Workers
Health Benefits of Algal Polysaccharides in Human Nutrition
Fiber Protein and LupinEnriched Foods Role for Improving Cardiovascular Health
Green Preservatives Combating Fungi in the Food and Feed Industry by Applying Antifungal Lactic Acid Bacteria

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