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出版者:CRC

作者:Owen R. Fennema

出品人:

页数:0

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出版时间:1996-06-19

价格:USD 71.95

装帧:Paperback

isbn号码:9780824796914

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Food Chemistry (Food Science and Technology Series , No 76) 2024 pdf epub mobi 电子书图书描述

The third edition of Fennema's standard text offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin. Organizedin a logical, step-by-step presentation ranging from simple to more complex systems, Food Chemistry, Third Edition discusses water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colorants; flavors; food additives; toxic substances; characteristic of milk; characteristics of milk; characteristics of edible muscle tissue; and characteristics of edible plant tissue.</P>

Food Chemistry (Food Science and Technology Series , No 76) 2024 pdf epub mobi 电子书

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