Food Chemistry, Third Edition
Contributors: M.M. Burghagen (Translator)
Edition: 3rd revised ed. edition
Publisher: Springer
Published: June 14, 2004
Language: eng
Format: Paperback
Number of pages: 1071
ISBN-13: 9783540408185
Subjects: Food & beverage technology; Food Science; Analysis; Technology; Science; Science/Mathematics; Manufacturing; Chemistry - Organic; Agriculture; Food Chemistry; Food Technology; Nutrition; Technology / Food Industry & Science; Food
First sentence: Water (moisture) is the predominant constituent in many foods (Table 0.1).