Functional Foods: Concept to Product
edited by Glenn R. Gibson, Christine M Williams
CRC | ISBN 0849308518 | 2000 | 356 pages | PDF | 2.2 MB
edited by Glenn R. Gibson, Christine M Williams
CRC | ISBN 0849308518 | 2000 | 356 pages | PDF | 2.2 MB
Bringing together a range of international experts, Functional Foods: Concept to Product defines and classifies the complex and evolving field of functional foods. It also summarizes the key works on functional food in the prevention of disease. The book also investigates the commercial exploitation of the health benefits of functional foods.