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About this book
The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index will help this volume serve as a reference text for advanced students in food technology and as a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in the food industry and in research as well as in food control and other service labs.
Contents
Water; amino acids, peptides, proteins; enzymes; lipids; carbohydrates; aroma substances; vitamines; minerals; food additives; food contamination; milk and dairy products; eggs; meat; fish, whales, crustaceans, molluscs; edible fats and oils; cereals and cereal products; legumes; vegetables and vegetable products; fruits and fruit products; sugars, sugar alcohols, honey; alcoholic beverages; coffee, tea, cocoa; spices, salt and vinegar; drinking water, mineral and table water.
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