| Description |
vii, 520 pages : illustrations ; 26 cm |
| Series |
A Chapman & Hall food science book |
|
Chapman & Hall food science book.
|
| Contents |
Machine derived contents note: Water. Lipids. Proteins. Carbohydrates. Minerals. Color. Flavor. Texture. Vitamins. Enzymes. Additives and Contaminants. Regulatory Control of Food Composition, Quality and Safety. Appendixes. Index |
| Summary |
"This popular and widely used text/reference has been updated, revised, and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling, and storage. Full of illustrations and tables, each chapter also contains a bibliography providing readers with quick access to the relevant literature."--BOOK JACKET |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Also available online via the World Wide Web, by subscription to Knovel |
| Subject |
Food -- Composition.
|
| Author |
Knovel (Firm)
|
| LC no. |
98031467 |
| ISBN |
083421234X |
|
1591247861 (electronic bk.) |
|
