- Išsiųsime per 10–14 d.d.
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- Leidėjas: Academic Press
- ISBN-10: 0128172266
- ISBN-13: 9780128172261
- Formatas: 15.2 x 22.9 x 1.6 cm, minkšti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
Agri-Food Industry Strategies for Healthy Diets and Sustainability + nemokamas atvežimas! | knygos.lt
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Aprašymas
Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing.
This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries.
EXTRA 15 % nuolaida su kodu: ENG15
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- Leidėjas: Academic Press
- ISBN-10: 0128172266
- ISBN-13: 9780128172261
- Formatas: 15.2 x 22.9 x 1.6 cm, minkšti viršeliai
- Kalba: Anglų
Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability. The book addresses strategies to reduce fat, trans fat, saturated fat, sugar, and salt consumption, while also exploring the manufacturing, safety, and toxicology of new food manufacturing.
This book examines commercial labeling and nutritional education, nutrigenomics and public health, and provides coverage of the valorization of waste and by-products from the food industry. Nutrition researchers and practitioners, food scientists, technologists, engineers, agronomists, food product developers, medical and public health professionals, and postgraduate students focused in food science and nutrition are sure to find this reference work a welcomed addition to their libraries.
Atsiliepimai