Contains an overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. In this title, food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. It also discusses the bases of regulatory control of food composition and quality.
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Contains an overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. In this title, food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. It also discusses the bases of regulatory control of food composition and quality.
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Add this copy of Instructor S Manual for Principles of Food Chemistry to cart. $10.57, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 1995 by Springer.
Add this copy of Instructor S Manual for Principles of Food Chemistry to cart. $10.57, very good condition, Sold by ThriftBooks-Baltimore rated 4.0 out of 5 stars, ships from Halethorpe, MD, UNITED STATES, published 1995 by Springer.
Add this copy of Instructor? S Manual for Principles of Food Chemistry to cart. $41.14, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Hialeah, FL, UNITED STATES, published 1999 by Springer.
