Analytical chemistry of foods
Éditeur :
Arcler Press
ISBN :
9781774076255
Date de publication :
30 déc. 2020
Dimensions :
22,9 x 15,2 cm
Poids :
605 g
Langue :
Anglais
Pays d'origine :
Canada
Provides an introduction to the fundamentals of food chemistry, food constituents and food analysis. The book then focuses on the description of key food constituents such as water, proteins, enzymes, carbohydrates and lipids.