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/9780128094341Copies:
Available:*
Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 522393-1001 | XX(522393.1) | Searching... | Searching... |