Food chemistry /
Introduction to Food Chemistry - Water and ice - Dispersed systems: basics considerations - Carbohydrates - Lipids - Amino acids, peptides, and proteins - Enzymes - Vitamins - Minerals - Colorants - Flavors - Food additives - Toxic substances - Characteristics of milk - Characteristics of Edible Mus...
Guardado en:
| Autor principal: | |
|---|---|
| Formato: | Libro |
| Lenguaje: | Inglés |
| Publicado: |
New York :
Marcel Dekker,
1996.
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| Edición: | 3rd ed. |
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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| 100 | 1 | |a Fennema, Owen R. |e ed. |9 264355 | |
| 245 | 1 | 0 | |a Food chemistry / |c edited by Owen R. Fennema. |
| 250 | |a 3rd ed. | ||
| 260 | |a New York : |b Marcel Dekker, |c 1996. | ||
| 300 | |a xii, 1069 p. : |b figuras ; tablas | ||
| 520 | 2 | |a Introduction to Food Chemistry - Water and ice - Dispersed systems: basics considerations - Carbohydrates - Lipids - Amino acids, peptides, and proteins - Enzymes - Vitamins - Minerals - Colorants - Flavors - Food additives - Toxic substances - Characteristics of milk - Characteristics of Edible Muscle Tissues - Characteristics of Edible Plant Tissues - Summary: integrative concepts - Appendices. | |
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