Food Chemistry
Owen R. Fennema
This timely Third Edition of Fennema's standard text 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.
Categorie:
Anno:
1996
Edizione:
3
Casa editrice:
CRC Press
Lingua:
english
Pagine:
1262
ISBN 10:
0824793463
ISBN 13:
9780824793463
Collana:
Food Science and Technology
File:
PDF, 47.42 MB
IPFS:
,
english, 1996
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