Principles of food chemistry / John M. deMan.
"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. Full of ill...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Gaithersburg, Md. :
Aspen Publishers,
1999.
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| Edition: | Third edition. |
| Series: | Chapman & Hall food science book.
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| Subjects: |
Main Collection
| Call Number: |
TX531 .D43 1999 |
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| Status: | Available Request this item |