Food Biochemistry: Ellis Horwood Series in Food Science and Technology
Autor Charles Alaisen Limba Engleză Paperback – 4 noi 2012
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Specificații
ISBN-13: 9781461358831
ISBN-10: 1461358833
Pagini: 224
Dimensiuni: 170 x 244 x 12 mm
Greutate: 0.37 kg
Ediția:1991
Editura: Springer Us
Colecția Springer
Seria Ellis Horwood Series in Food Science and Technology
Locul publicării:New York, NY, United States
ISBN-10: 1461358833
Pagini: 224
Dimensiuni: 170 x 244 x 12 mm
Greutate: 0.37 kg
Ediția:1991
Editura: Springer Us
Colecția Springer
Seria Ellis Horwood Series in Food Science and Technology
Locul publicării:New York, NY, United States
Public țintă
ResearchDescriere
What
I
have
said
will
go
to
prove
that
true
science
is
the,
one
which
teaches
us
to
increase
our
satisfaction
by
drawing
out
the
best
from
nature's
productions.
M.
Henri
Braconnot
Nancy,
4th
April
1830
(Extract
from
the
Note
on
Casein
and
Milk,
Annales
de
Chimie
et
de
Physique
(1830)
43,
351.)
The
main
objective
of
this
work
is
to
provide
a
biochemical
approach
for
students
of
food
science
and
technology.
It
may
also
be
useful
to
biologists
generally
and
to
biochemists
in
particular
in
providing
a
source
of
reference
to
help
resolve
some
of
their
problems.
Finally,
professionals
in
the
food
industry
will
find
here
detailed
information
on
aspects
of
biotechnology.
With
the
continuing
development
of
teaching
in
this
field
in
the
mainstream
courses
of
Instituts
Universitaires
de
Technologiet,
Universities
and
Grandes
Ecoles:j:
in
France,
the
need
for
an
Abn?ge
(Essential
Guide)
has
become
urgent.
Students
have
to
refer
to
various
specialist
works,
which
are
considerable
in
number,
expensive
and
often
out
of
date.
The
authors
were
faced
with
the
task
of
selecting
material
and
presenting
it
in
such
a
way
that
the
finished
book
would
be
reduced
to
a
size
in
keeping
with
the
spirit
of
the
Abrege
collection.
Cuprins
1
General
Observations
on
the
Composition
Of
Foodstuffs.-
2
Simple
Carbohydrates
and
Derived
Products.-
3
Polysaccharides.-
4
Lipids.-
5
Proteins.-
6
Minerals.-
7
Water.-
8
Vitamins.-
9
Pigments.-
10
Cereals
—
Bread.-
11
Proteins
from
Leguminous
Plants
and
Single-Cell
Organisms.-
12
Fermented
Drinks.-
13
Milk
and
Dairy
Products.-
14
Meat
and
Blood
Products.-
15
Eggs.-
16
Oils
and
Fats.-
17
Additives.