Chemical and Functional Properties of Food Components
Publisher: CRC Press
Published: January 10, 1997
Language: eng
Format: Ring-bound
Number of pages: 293
ISBN-13: 9781566764643
Subjects: Food & beverage technology; Technology: General Issues; Technology & Industrial Arts; Food Science; Technology; Reference; Food; Analysis; Composition
First sentence: Foods are derived from plant material, carcasses of animals, and single-cell organisms.