Principles of Food Chemistry

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Chemistry - Chemistry - General & Miscellaneous
Principles of Food Chemistry

Principles of Food Chemistry

Name: Principles of Food Chemistry
ISBN: 9780870552168

John M. DeMan

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This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature.

Kategori:

Chemistry - Chemistry - General & Miscellaneous

Tahun:

1976

Edisi:

Penerbit:

The AVI Publishing Company

Bahasa:

english

Halaman:

425

ISBN 10: