Food Chemistry, Third Edition (Food Science and Technology Series , No 76)
By Owen R. Fennema.
Description
"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments." - from Amzon
ISBN(s)
0824796918, 9780824796914
