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Food Chemistry, Third Edition

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"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems.

Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

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Product Details
CRC Press
0824793463 / 9780824793463
Hardback
12/06/1996
1067 pages
178 x 254 mm, 1814 grams