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Basic Food Chemistry

Jezik EngleskiEngleski
Knjiga Meki uvez
Knjiga Basic Food Chemistry Frank Lee
Libristo kod: 02185874
Nakladnici Springer, travanj 2012
Food chemistry has grown considerably since its early foundations were laid. This has been brought a... Cijeli opis
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Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug gestions and constructive criticism.

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Informacije o knjizi

Puni naziv Basic Food Chemistry
Autor Frank Lee
Jezik Engleski
Uvez Knjiga - Meki uvez
Datum izdanja 2012
Broj stranica 564
EAN 9789401173780
ISBN 9401173788
Libristo kod 02185874
Nakladnici Springer
Težina 839
Dimenzije 152 x 229 x 32

Kategorija

Reference, Information & Interdisciplinary subjects > Interdisciplinary studies
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