Essentials of food science
| Main Authors: | , , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Cham,Switzerland :
Springer
©2021
|
| Edition: | Fifth edition |
| Series: | Food science text series
|
| Subjects: |
Table of Contents:
- 1. Introduction to food components
- 2. Carbohydrates in food
- 3. Proteins in food
- 4. Fats in food
- 5. Baked products
- 6. Aspects of food handling
- 7. Government regulation of the food supply and labelling