Chemical and Functional Properties of Food Components
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends on the chemical properties of the compounds...
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
2007
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| Edition: | Third Edition |
| Series: | Chemical and functional properties of food components series
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Chemical and Functional Properties of Food Components 
Composition and Physico-chemical Characteristics of Margarines and Shortenings