Food the chemistry of its components
This new edition of the classic text has been extensively rewritten to bring it right up to date. Its accessible style makes it invaluable to students and teachers of food science and nutrition.
| מחבר ראשי: | |
|---|---|
| פורמט: | Licensed eBooks |
| שפה: | אנגלית |
| יצא לאור: |
[Cambridge, UK]
Royal Society of Chemistry
[2024]
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| מהדורה: | 7th edition |
| גישה מקוונת: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3711415 |
תוכן הענינים:
- Sugars
- Polysaccharides
- Lipids
- Proteins
- Colours
- Flavours
- Vitamins
- Preservatives
- Undesirables
- Minerals
- Enzymes
- Water