Food Chemistry, Third Edition by Owen R Fennema
Offers comprehensive coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin. This work discusses water and ice; dispersed systems - basic considerations; carbohydrates; lipids; amino acids, peptides and proteins; enzymes; vitamins; minerals; colorants; and, flavors.| SKU | Unavailable |
| ISBN 13 | 9780824796914 |
| ISBN 10 | 0824796918 |
| Title | Food Chemistry, Third Edition |
| Author | Owen R Fennema |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Taylor & Francis Inc |
| Year published | 1996-06-19 |
| Number of pages | 1088 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |