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Kniha Olive Oil Dimitrios Boskou

Olive Oil

Chemistry and Technology

Autor: Dimitrios Boskou
Jazyk: Angličtina
Vazba: Pevná
Vydavatel: Elsevier Science & Technology
Dostupnost: U nakladatele na objednávku
Odesíláme za 28-34 dnů
2 531 Kč
A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is n...

Informace o knize

Autor
Dimitrios Boskou
Jazyk
Angličtina
Vazba
Kniha - Pevná
Vydáno
2015
Stránek
282
EAN
9781893997882
Enbook ID
09928982
Vydavatel
Elsevier Science & Technology
Hmotnost
590
Rozměry
152 x 229

Kompletní popis

A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other characteristics. More and more research suggests its healthful benefits including reduced risk of coronary heart disease. Olive Oil is a compact and readable text on the most important aspects of chemistry, technology, quality, analysis and biological importance of olive oil. The topics selected have been developing rapidly in recent years, and will provide the reader with a background to address more specific problems that may arise in the future. Readers can expect more contributors and chapters in the 2nd edition, as well as a glossary.

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