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Frank Lee

Basic Food Chemistry

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Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown­ ing reactions. The last seven chapters give the student a background of the classes offood products and beve… Mehr

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Produktdetails


  • ISBN: 978-94-011-7378-0
  • EAN: 9789401173780
  • Produktnummer: 15463037
  • Verlag: Springer Netherlands
  • Sprache: Englisch
  • Erscheinungsjahr: 2012
  • Seitenangabe: 580 S.
  • Masse: H22.9 cm x B15.2 cm x D3.0 cm 829 g
  • Auflage: Softcover reprint of the original 1st ed. 1983
  • Abbildungen: Paperback
  • Gewicht: 829

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