Principles of Food Chemistry
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. Chapters cover...
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| Format: | eBook |
| Language: | English |
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New York, NY
Springer US
1999, 1999
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| Edition: | 3rd ed. 1999 |
| Series: | Food Science Text Series
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| Online Access: | |
| Collection: | Springer Book Archives -2004 - Collection details see MPG.ReNa |
Table of Contents:
- Water
- Lipids
- Proteins
- Carbohydrates
- Minerals
- Color
- Flavor
- Texture
- Vitamins
- Enzymes
- Additives and Contaminants
- Regulatory Control of Food Composition, Quality, and Safety