Code: 24282414
Chemical and Functional Properties of Food Components
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent an ... more
- Language:
English - Binding: Paperback
- Number of pages: 544
Publisher: Taylor & Francis Ltd, 2019
- More about this
88.56 €
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Book synopsis
Water, saccharides, proteins, lipids, minerals, colorants, and additives all contribute to the nutritional value and sensory properties of food. During post harvest storage and processing, these components change and the extent and nature of change depends
Book details
Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry
88.56 €
- Full title: Chemical and Functional Properties of Food Components
- Language: English
- Binding: Paperback
- Number of pages: 544
- EAN: 9780367390068
- ISBN: 036739006X
- ID: 24282414
- Publisher: Taylor & Francis Ltd
- Weight: 1010 g
- Dimensions: 234 × 156 × 30 mm
- Date of publishing: 19. September 2019
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