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.
|
| Edición: | 3rd ed. |
| Materias: | |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| Sumario: | 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. |
|---|---|
| Descripción Física: | xii, 1069 p. : figuras ; tablas |
| ISBN: | 0824796918 |