Chemical and Functional Properties of Food Components
Edition: 2nd edition
Publisher: CRC
Published: June 27, 2002
Language: eng
Format: Hardcover
Number of pages: 384
ISBN-13: 9781587161490
Subjects: Chemistry; Food & beverage technology; Technology; Science/Mathematics; Food; Cooking / Wine; Food Science; Methods - Canning & Preserving; Technology / Food Industry & Science; Analysis; Composition
First sentence: Foods are derived from plant material, carcasses of animals, and single-cell organisms.
Notes: Second Edition