Introduction to food chemistry / Richard Owusu-Apenten.
Introduction to food chemistry / Richard Owusu-Apenten.
About this item
Full title
Author / Creator
Publisher
Boca Raton, Fla. : CRC Press, 2005.
Date
2005.
Call Numbers
N664.07/72
Record Identifier
MMS ID
Language
English
Formats
Physical Description
Physical content
249 p. : ill. ; 26 cm.
Contents
Ch. 1. Chemistry and food chemistry : an overview -- Ch. 2. Food analysis -- Ch. 3. Statistical analysis -- Ch. 4. Carbohydrates -- Ch. 5. Lipids and fat replacers -- Ch. 6. Proteins -- Ch. 7. Principles of food material science -- Ch. 8. Principles of food rheology -- Ch. 9. Chemistry of nonenzymic...
Publication information
Publisher
Boca Raton, Fla. : CRC Press, 2005.
Place of Publication
Florida
Date Published
2005.
Subjects
More information
Scope and Contents
Summary
"Providing a thorough introduction to a core area specified by the Institute of Food Science, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts and explanations." "This multilevel text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction to a diverse audie...
Alternative Titles
Full title
Introduction to food chemistry / Richard Owusu-Apenten.
Portion of title
Food chemistry.
Authors, Artists and Contributors
Author / Creator
Notes
General note
Includes bibliographical references and index.
Identifiers
Primary Identifiers
Call Numbers
N664.07/72
Record Identifier
74VKP38P5rdl
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/74VKP38P5rdl
Other Identifiers
ISBN
084931724X (hbk.)
084931724X (alk. paper)
DDC
664
664.07
MMS ID
991019619719702626
