Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages - O'Sullivan, Maurice (Senior Lecturer at the School of Food and Nutritional Sciences, University College Cork, Ireland) - Books - Elsevier Science Publishing Co Inc - 9780128197417 - March 10, 2020
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O'Sullivan, Maurice (Senior Lecturer at the School of Food and Nutritional Sciences, University College Cork, Ireland)
Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages

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340 pages

Media Books     Paperback Book   (Book with soft cover and glued back)
Released March 10, 2020
ISBN13 9780128197417
Publishers Elsevier Science Publishing Co Inc
Pages 346
Dimensions 151 × 229 × 27 mm   ·   467 g

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