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. Full of illustrat...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Gaithersburg, Maryland
AN ASPEN PUBLICATION
1999
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| Edition: | Third Edition |
| Series: | Chapman & Hall food science book
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | 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. Full of illustrations and tables, each chapter also contains a bibliography providing readers with quick access to the relevant literature |
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| Physical Description: | vii, 520 pages illustrations 25 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9780834212343 083421234X |
Principles of food chemistry 
Principles of food chemistry 
FOOD COMPOSITION AND ANALYSIS