Food chemistry

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.

Food chemistry

Edition

4th ed

ISBN/ISSN

9783540699330

Collation

xliv, 1070 p. : ill. ; 25 cm.

Series Title

-

Call Number

[ITP-LIB-100]

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