Food Chemistry, Third Edition (Food Science and Technology Series , No 76)
Product Description
Food Chemistry, Third Edition (Food Science and Technology Series , No 76)
- Used Book in Good Condition
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
Technical Specifications
You might also like
Food: The Chemistry of its Components (RSC Paperbacks)
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Introduction to Food Engineering, Fourth Edition (Food Science and Technology)
Food Processing Technology: Principles and Practice (Woodhead Publishing in Food Science, Technology and Nutrition)