CSDL sách
- Introduction to the chemistry of food
- Tác giả: Michael Zeece
- Nhà xuất bản: Academic Press - London
- Năm xuất bản: 2020
- Số trang:418 p.
- Kích thước:24 cm.
- Số đăng ký cá biệt:54692
- ISBN:9780128094341
- Mã Dewey:664.02
- Đơn giá:0
- Vị trí lưu trữ:03 Quang Trung
- Ngôn ngữ:English
- Loại tài liệu:Giáo trình
- Đang rỗi/ Tổng sách:3/3
- Từ khóa:Chemistry, food, chemistry of food, food composition
- Chủ đề: Food & Chemistry
- Chuyên ngành: Khoa Môi trường & Khoa học Tự nhiên
- Tóm tắt: Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities.
- Sách điện tử:http://thuvienso.duytan.edu.vn/handle/123456789/310226
Sách cùng chuyên ngành
- Methods for developing new food products : an instructional guide : 2nd ed.
- Methods for developing new food products : an instructional guide
- Processing, preservation and product development techniques for fruits and vegetablesans
- Introduction to food engineering : 6th ed.
- Food analysis laboratory manual : 5th ed.