Food Chemistry, Third Edition (Food Science And Technology Series , No 76)

Food Chemistry, Third Edition (Food Science And Technology Series , No 76)

  • Binding: Paperback
Vendor
CRC Press
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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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