Basic Food Chemistry

Basic Food Chemistry

Frank A. Lee

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Basic Food Chemistry is intended for college undergraduates and for use in food laboratories.

Kateqoriyalar:

Technique - Food Manufacturing

İl:

1983

Nəşr:

2

Nəşriyyat:

The AVI Publishing Company

Dil:

english

Səhifələr:

578

ISBN 10:

0870554166

ISBN 13:

9780870554162

Fayl:

PDF, 19.83 MB

IPFS:

,

english, 1983

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Unknown — Introduction To The Chemistry Of Food

John M. deMan — Principles of Food Chemistry

John Brady — Introductory Food Chemistry

Y.H. Hui, Wai-Kit Nip, Leo M.L. Nollet PhD, Gopinadhan Paliyath Ph.D., Benjamin K. Simpson — Food Biochemistry And Food Processing

Hans-Dieter Belitz, Werner Grosch, Peter Schieberle (auth.) — Food Chemistry

Owen R. Fennema — Food Chemistry

deMan J.M. — Principles of food chemistry

Srinivasan Damodaran (Editor), Kirk L. Parkin (Editor), Owen R. Fennema (Editor) — Fennema’s Food Chemistry

P S Belton; et al — Magnetic resonance in food science

John M. DeMan — Principles of Food Chemistry

C. Alais, G. Linden (auth.) — Food Biochemistry

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Tom Coultate — Food: The Chemistry of Its Components, seventh edition

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Vassilis Kontogiorgos — Introduction to Food Chemistry

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Wong, Dominic W. S — Mechanism and Theory in Food Chemistry

John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee, (auth.) — Principles of Food Chemistry

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