Food Chemistry, Third Edition
"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."
Handbook of Nutraceuticals and Functional Foods
No preview available - 2002
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New Ingredients in Food Processing: Biochemistry and Agriculture
G Linden,D Lorient
No preview available - 1999