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About Hispanic Foods: Chemistry and Bioactive Compounds
Content: PREFACE ; 1. OPPORTUNITIES AND CHALLENGES FOR THE MARKETING OF HISPANIC FOODS IN THE UNITED STATES ; LUIS ANTONIO MEJIA, PH.D. ; 2. CHEMISTRY OF QUESO FRESCO ; MICHAEL H. TUNICK, DIANE L. VAN HEKKEN, LING GUO, AND PEGGY M. TOMASULA ; 3. COMPARATIVE ANALYSIS OF A VARIETY OF CHILI PEPPERS: INCLUDING COMPONENTS IDENTIFIED IN CHILI PEPPERS FOR THE FIRST TIME ; NEIL C. DA COSTA, DAVID AGYEMANG, AMANDA M. BUSSETTI, KENNETH J. KRAUT, AND LAURENCE TRINNAMAN ; 4. BIOACTIVE COMPOUNDS IN PEPPERS AND THEIR ANTIOXIDANT POTENTIAL ; G. K. JAYAPRAKASHA, HAEJIN BAE, KEVIN CROSBY, JOHN L. JIFON, AND BHIMANAGOUDA S. PATIL ; 5. RIPENING RESEARCH IN
Detailed Information
| Author: | Michael H. Tunick and Elvira González de Mejía (Eds.) |
|---|---|
| Publication Year: | 2012 |
| ISBN: | 9780841228924 |
| Pages: | 325 |
| Language: | English |
| File Size: | 16.478 |
| Format: | |
| Price: | FREE |
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