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.
| 第一著者: | |
|---|---|
| フォーマット: | Licensed eBooks |
| 言語: | 英語 |
| 出版事項: |
[Cambridge, UK]
Royal Society of Chemistry
[2024]
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| 版: | 7th edition |
| オンライン･アクセス: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3711415 |
目次:
- Sugars
- Polysaccharides
- Lipids
- Proteins
- Colours
- Flavours
- Vitamins
- Preservatives
- Undesirables
- Minerals
- Enzymes
- Water