Food Chemistry
Owen R. Fennema
This timely Third Edition of Fennema's standard text offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems.
Kategorien:
Jahr:
1996
Auflage:
3
Verlag:
CRC Press
Sprache:
english
Seiten:
1262
ISBN 10:
0824793463
ISBN 13:
9780824793463
Serien:
Food Science and Technology
Datei:
PDF, 47.42 MB
IPFS:
,
english, 1996