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Principles of Food Chemistry

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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 as...

Detaylı Bibliyografya
Asıl Yazarlar:	deMan, John M. (Yazar), Finley, John W. (Yazar), Hurst, W. Jeffrey (Yazar), Lee, Chang Yong (Yazar)
Müşterek Yazar:	SpringerLink (Online service)
Materyal Türü:	e-Kitap
Dil:	İngilizce
Baskı/Yayın Bilgisi:	Cham : Springer International Publishing : 2018. Imprint: Springer,
Edisyon:	4th ed. 2018.
Seri Bilgileri:	Food Science Text Series,
Konular:	Food science. Food Science.
Online Erişim:	Full-text access

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