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Principles of Food Chemistry

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Principles of Food Chemistry

Format

Hardback

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Principles of Food Chemistry by John M. DeMan
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Description

This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature.
Release date Australia
December 31st, 1995
Author
Country of Publication
United States
Edition
3rd Revised edition
Illustrations
14 black & white illustrations
Imprint
Aspen Publishers Inc.,U.S.
Pages
528
Dimensions
178x254x28
ISBN-13
9780834212343
Product ID
2548228

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