دانلود کتاب Handbook of Food Chemistry

Name: Handbook of Food Chemistry
Availability: InStock
Author: Peter Chi Keung Cheung
ISBN: 9783642366048, 9783642366055, 978364236

by Peter Chi Keung Cheung

عنوان فارسی: هندبوک شیمی مواد غذایی
ناشر: Springer-Verlag Berlin Heidelberg
سال: 2015
ویرایش: 1
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): XXIII, 117
شابک: 9783642366048, 9783642366055, 978364236
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 27.00 مگابایت

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جزییات کتاب

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.

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