The role of sucrose in foods; a comprehensive review of thirty years of research by the International Sugar Research Foundation
Diagrs., illus., tables. Includes bibliographies. Summaries (En)
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| Main Authors: | , |
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| Format: | Texto biblioteca |
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| Published: |
(Bethesda), Md. (USA) ISRF
1975
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| Subjects: | SUCROSE, BAKERY PRODUCTS, BREAD, BEVERAGES, SUGAR CONFECTIONERY, ICECREAM, FRUITS, VEGETABLES, FOODS, PRESERVATION, MEAT, MEAT PRODUCTS, SACCHAROSE, SUCROSA, PRODUIT DE CUISSON, PAIN, BOISSON, PRODUIT DE CONFISERIE, CREME GLACEE, LEGUME, PRODUIT ALIMENTAIRE, VIANDE, PRODUIT CARNE, PRODUCTOS DE PANADERIA, PAN, BEBIDAS, PRODUCTOS DE CONFITERIA, HELADO, FRUTAS, HORTALIZAS, ALIMENTOS, PRESERVACION, CARNE, PRODUCTOS DE LA CARNE, |
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