Introduction to the chemistry of food
by
 
Zeece, Michael, author.

Title
: 
Introduction to the chemistry of food

Author
: 
Zeece, Michael, author.

ISBN
: 
9780128117262

Physical Description
: 
1 online resource (xi, 418 pages)

Contents
: 
Chemical properties of water and pH -- Proteins -- Carbohydrates -- Lipids -- Vitamins and minerals -- Flavors -- Food additives -- Food colorants -- Food systems and future directions

Electronic Access
: 
ScienceDirect https://www.sciencedirect.com/science/book/9780128094341


LibraryMaterial TypeItem BarcodeShelf Number[[missing key: search.ChildField.HOLDING]]Status
Online LibraryE-Book522393-1001ONLINEElektronik Kütüphane