Food Chemistry (Food Science and Technology Series , No 76)
Food Chemistry (Food Science and Technology Series , No 76)
ISBN: 9780824796914
出版社: CRC
出版年: 1996-06-19
定价: USD 71.95
装帧: Paperback
内容简介
The third edition of Fennema's standard text offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin. Organizedin a logical, step-by-step presentation ranging from simple to more complex systems, Food Chemistry, Third Edition discusses water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colorants; flavors; food additives; toxic substances; characteristic of milk; characteristics of milk; characteristics of edible muscle tissue; and characteristics of edible plant tissue.