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.
| Главный автор: | |
|---|---|
| Формат: | Licensed eBooks |
| Язык: | английский |
| Опубликовано: |
[Cambridge, UK]
Royal Society of Chemistry
[2024]
|
| Редактирование: | 7th edition |
| Online-ссылка: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=3711415 |
Оглавление:
- Sugars
- Polysaccharides
- Lipids
- Proteins
- Colours
- Flavours
- Vitamins
- Preservatives
- Undesirables
- Minerals
- Enzymes
- Water