Food Chemistry (Food Science and Technology Series , No 76) 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Owen R. Fennema 作者

CRC

译者

1996-06-19 出版日期

0 页数

USD 71.95 价格

Paperback

丛书系列

9780824796914 图书编码

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Food Chemistry (Food Science and Technology Series , No 76) 在线电子书 epub 下载 mobi 下载 pdf 下载 txt 下载 2024

Food Chemistry (Food Science and Technology Series , No 76) 在线电子书 pdf 下载 txt下载 epub 下载 mobi 下载 2024

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Food Chemistry (Food Science and Technology Series , No 76) 在线电子书 pdf 下载 txt下载 epub 下载 mobi 在线电子书下载

Food Chemistry (Food Science and Technology Series , No 76) 在线电子书图书描述

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.</P>

Food Chemistry (Food Science and Technology Series , No 76) 在线电子书下载 mobi epub pdf txt 在线电子书下载

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