Food Chemistry, Third Edition (Food Science and Technology) by Owen R. Fennema
Food Chemistry, Third Edition (Food Science and Technology) by Owen R. Fennema
English | June 21, 1996 | ISBN: 0824796918 | 1262 pages | PDF | 47 MB
English | June 21, 1996 | ISBN: 0824796918 | 1262 pages | PDF | 47 MB
"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."