Principles of Food Chemistry by John M. de Man
Springer; Third Edition | 1999 | English | ISBN: 083421234X | 460 pages | PDF | 18 MB
This popular and widely used text/reference has been updated, revised and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling and storage. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes.