دانلود کتاب Principles of Food Chemistry

Name: Principles of Food Chemistry
Availability: InStock
Author: John M. de Man
ISBN: 083421234X, 9780834212343

by John M. de Man

عنوان فارسی: اصول شیمی مواد غذایی
ناشر: Springer
سال: 1999
ویرایش: 3rd
زبان: انگلیسی
تعداد صفحه (نسخه چاپی - نسخه الکترونیکی): 460-460
شابک: 083421234X, 9780834212343
نوع فایل: PDF دانلود نرم افزار مطالعه
حجم: 19.00 مگابایت

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جزییات کتاب

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. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature. An Instructor's manual is available to adopting professors.

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