Encyclopedia of Food Chemistry
Peter Varelis, Laurence Melton, Fereidoon Shahidien Limba Engleză Hardback – 10 ian 2019
The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics.
- Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics
- Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards
- Meticulously organized, with articles structured logically based on the various elements of food chemistry
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Specificații
ISBN-13: 9780128140260
ISBN-10: 0128140267
Pagini: 2194
Dimensiuni: 216 x 276 mm
Greutate: 7.26 kg
Editura: ELSEVIER SCIENCE
ISBN-10: 0128140267
Pagini: 2194
Dimensiuni: 216 x 276 mm
Greutate: 7.26 kg
Editura: ELSEVIER SCIENCE
Cuprins
Section 1: FOOD COMPONENTS
Section 2: CHEMICAL AND ENZYMATIC REACTIONS
Section 3: INTERACTIONS OF FOOD COMPONENTS
Section 4: FOOD STRUCTURE
Section 5: INNOVATIVE FOODS
Section 6: FOOD ADULTERATION AND CONTAMINATION
Section 2: CHEMICAL AND ENZYMATIC REACTIONS
Section 3: INTERACTIONS OF FOOD COMPONENTS
Section 4: FOOD STRUCTURE
Section 5: INNOVATIVE FOODS
Section 6: FOOD ADULTERATION AND CONTAMINATION