CSDL sách
- The chemistry of food
- Tác giả: Jan Velisek
- Nhà xuất bản: Wiley - United Kingdom
- Năm xuất bản: 2014
- Số trang:1113 p.
- Kích thước:31 cm.
- Số đăng ký cá biệt:55086
- ISBN:9781118383810
- Mã Dewey:664.07
- Đơn giá:0
- Vị trí lưu trữ:03 Quang Trung
- Ngôn ngữ:English
- Loại tài liệu:Giáo trình
- Đang rỗi/ Tổng sách:4/4
- Từ khóa:Food analysis, food composition
- Chủ đề: Food & Food analysis & Food composition
- Chuyên ngành: Khoa Môi trường & Khoa học Tự nhiên
- Tóm tắt: This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water, and in addition to chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Each chapter addresses one of the main individual components of food, reviewing its important properties and functions. Detailed descriptions and explanations of the changes and chemical/biochemical reactions that occur under different conditions are also covered.
- Sách điện tử:http://thuvienso.duytan.edu.vn/handle/123456789/322011
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- Food chemistry : a laboratory manual : 2nd ed.
- Food and drink in antiquity : readings from the Graeco-Roman World : a sourcebook
- Introduction to food science & food systems : 2nd ed.
- Methods for developing new food products : an instructional guide : 2nd ed.
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