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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Principles of food chemistry
Principles of food chemistry
FOOD COMPOSITION AND ANALYSIS
