Principles of Food Chemistry

Principles of Food Chemistry

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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. Full of illustrat...

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Bibliographic Details
Main Author: deMan, John M. (Author)
Format: Book
Language:English
Published: Gaithersburg, Maryland AN ASPEN PUBLICATION 1999
Edition:Third Edition
Series:Chapman & Hall food science book
Subjects:
Food > Composition
Food Analysis
Online Access:Click Here to View Status and Holdings.
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245 1 1 |a Principles of Food Chemistry  |c John M. deMan, PhD Professor Emeritus Department of Food Science University of Guelph Guelph, Ontario 
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