Food Chemistry
- ISBN-10
- 0824774493
- ISBN-13
- 9780824774493
- Series
- Food Chemistry
- Category
- Health & Fitness / Diet & Nutrition / Nutrition
- Pages
- 991
- Language
- English
- Published
- 1985
- Publisher
- M. Dekker
- Author
- Owen R. Fennema
Description
The third edition of Fennema's standard text offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin. Organizedin a logical, step-by-step presentation ranging from simple to more complex systems, Food Chemistry, Third Edition discusses water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colorants; flavors; food additives; toxic substances; characteristic of milk; characteristics of milk; characteristics of edible muscle tissue; and characteristics of edible plant tissue.
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Other editions
-
- 2022-02-02
- 496 pages
- Paperback
- John Wiley & Sons
-
- 2021-12-17
- 496 pages
- Ebook
- John Wiley & Sons
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