Principles of Food Chemistry
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine production, and herbs and spices, provide the student with an understanding of the chemistry associated with these two areas which are growing rapidly in consumer interest. New to this edition is…
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Produktdetails
Weitere Autoren: Finley, John W. / Hurst, W. Jeffrey / Lee, Chang Yong
- ISBN: 978-3-319-87592-7
- EAN: 9783319875927
- Produktnummer: 31651721
- Verlag: Springer Nature EN
- Sprache: Englisch
- Erscheinungsjahr: 2019
- Seitenangabe: 607 S.
- Masse: H25.4 cm x B17.8 cm 1'178 g
- Auflage: 4. A.
- Abbildungen: Farb., s/w. Abb.
- Gewicht: 1178
- Sonstiges: Upper undergraduate
Über den Autor
124322673
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