Food Chemistry, Third Edition (Food Science and Technology Series , No 76)
Type
Book
Authors
ISBN 10
0824796918
ISBN 13
9780824796914
Category
Unknown
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Publication Year
1996
Publisher
Pages
1088
Description
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments." - from Amzon
Number of Copies
1
