000			01555nam a2200265Ia 4500
003			00IHBT
005			20140908102144.0
008			130910s9999 xx 000 0 und d
020			_a0834212617
041			_hENG
082			_a664.4
100			_aSchmidl, Mary K. _97796
245			_aEssentials of Functional Foods _cMary K. Schmidl, Theodore P. Labuza
260			_aMaryland _bAspen Publishers, Inc. _c2000
300			_axv, 395p.
500			_aProviding overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and ingredients is covered, from technology, product groups, and nutrition, to safety, efficacy, and regulation. The editors and their expert contributors emphasize broadly based principles that apply to many functional foods. This book is essential reading for food scientists, researchers, and professionals who are developing, researching, or working with functional foods and ingredients in the food, drug, and dietary supplement industry.
650			_aFunctional foods _97797
650			_aNutrients and Chemical Component Measurement _97798
650			_aFood _94008
650			_aFood Preservation _92435
700			_a Labuza, Theodore P. _d1940- _97799
856			_uhttp://www.loc.gov/catdir/enhancements/fy0820/00020858-d.html _yPublisher description
856			_uhttp://www.loc.gov/catdir/enhancements/fy0820/00020858-t.html _yTable of contents only
942			_cBOOK _2ddc
999			_c4037 _d4037
856			_uhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4037 _yhttp://14.139.59.218:80/cgi-bin/koha/opac-detail.pl?biblionumber=4037