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Chemical and Functional Properties of Food Components - Chemical & Functional Properties of Food Components 4.º edición
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Chemical and Functional Properties of Food Components - Chemical & Functional Properties of Food Components
This book, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality. New chapters cover nonprotein nitrogenous compounds, antioxidants and prooxidants, non-nutritive bioactive compounds, and methods for control of sensory and biological properties.
576 pages, 65 Tables, black and white; 148 Line drawings, black and white; 148 Illustrations, black
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 22 de mayo de 2023 |
| ISBN13 | 9781032199221 |
| Editores | Taylor & Francis Ltd |
| Páginas | 548 |
| Dimensiones | 241 × 162 × 36 mm · 938 g |
| Lengua | Inglés |
| Editor | Sikorski, Zdzislaw E. (Gdansk University of Technology, Poland) |
| Editor | Staroszczyk, Hanna |
