Principles of food chemistry
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Gaithersburg :
Aspen ,
c1999
|
| Edition: | 3rd ed |
| Series: | A Chapman & Hall food science book
|
| Subjects: |
Table of Contents:
- 1. Water
- 2. Lipids
- 3. Proteins
- 4. Carbohydrates
- 5. Minerals
- 6. Color
- 7. Flavor
- 8. Texture
- 9. Vitamins
- 10. Enzymes
- 11. Additives and contaminants
- 12. Regulatory control of food composition, quality and safety