Principles of Food Chemistry (Food Science Texts Series)
Select Format
Select Condition 
Book Overview
This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors.
Format:Hardcover
Language:English
ISBN:0442224036
ISBN13:9780442224035
Release Date:January 2004
Publisher:Aspen Publishers
Length:469 Pages
Weight:1.70 lbs.
Customer Reviews
1 rating
Certificate
Published by Thriftbooks.com User , 24 years ago
If you want to take "certificate in food chemistry", you will need this book.
Copyright © 2025 Thriftbooks.com
Terms of Use | Privacy Policy | Do Not Sell/Share My Personal Information | Cookie Policy | Cookie Preferences | Accessibility Statement
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
ThriftBooks ® and the ThriftBooks ® logo are registered trademarks of Thrift Books Global, LLC
