Chemical and Functional Properties of Food Components
(Bog, Paperback / softback, Engelsk)
Forlag:
Taylor & Francis Ltd
- Type: Bog
- Format: Paperback / softback
-
Sprog:
Engelsk
- ISBN-13: 9781032209227
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Beskrivelse
This book, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality. New chapters cover nonprotein nitrogenous compounds, antioxidants and prooxidants, non-nutritive bioactive compounds, and methods for control of sensory and biological properties.
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Alle detaljer
| Forlag | Taylor & Francis Ltd |
| Type | Bog |
| Format | Paperback / softback |
| Sprog | Engelsk |
| Udgave | 4 ed |
| Udgivelsesdato | 19-12-2024 |
| Første udgivelsesår | 2024 |
| Serie | Chemical & Functional Properties of Food Components |
| Illustrationer | 65 Tables, black and white; 148 Line drawings, black and white; 148 Illustrations, black and white |
| Fagredaktør | Hanna Staroszczyk, Zdzislaw E. (Gdansk University of Technology Sikorski |
| Originalsprog | United Kingdom |
| Sideantal | 548 |
| Indbinding | Paperback / softback |
| Forlag | Taylor & Francis Ltd |
| Sideoplysninger | 548 pages, 65 Tables, black and white; 148 Line drawings, black and white; 148 Illustrations, black |
| Mål | 157 x 234 x 33 |
| ISBN-13 / EAN-13 | 9781032209227 |