Principles of Food Chemistry [electronic resource] /

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.  Chapters cover...

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Bibliographic Details
Main Authors: deMan, John M. author., SpringerLink (Online service)
Format: Texto biblioteca
Language:eng
Published: Boston, MA : Springer US : Imprint: Springer, 1999
Subjects:Chemistry., Food, Food Science.,
Online Access:http://dx.doi.org/10.1007/978-1-4614-6390-0
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