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Instructor S Manual for Principles of Food Chemistry
Instructor S Manual for Principles of Food Chemistry
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About the Book

Contains an overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. In this title, food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. It also discusses the bases of regulatory control of food composition and quality.


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Product Details
  • ISBN-13: 9780834212343
  • Publisher: Springer
  • Publisher Imprint: Springer
  • Depth: 38
  • Height: 255 mm
  • No of Pages: 520
  • Series Title: Food Science Texts Series
  • Weight: 1135 gr
  • ISBN-10: 083421234X
  • Publisher Date: 08 Nov 2018
  • Binding: Hardback
  • Edition: 0003-
  • Language: English
  • Returnable: N
  • Spine Width: 38 mm
  • Width: 183 mm


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