Chemical and Functional Properties of Food Components, Third Edition (Chemical and Functional Properties of Food Components)
Edition: 3 edition
Publisher: CRC
Published: October 25, 2006
Language: eng
Format: Hardcover
Number of pages: 616
ISBN-13: 9780849396755
Subjects: Food & beverage technology; Technology & Industrial Arts; Food Science; Technology; Science/Mathematics; Technology / Food Industry & Science; Food; Analysis; Composition
First sentence: Foods are derived from plant material, carcasses of animals, and single-cell organisms.