<p>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. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food composition and quality. Full of illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature.</p>

Instructor’s Manual For Principles of Food Chemistry (Food Science Text Series)

Engineering & Transportation

John M. de Man

Engineering

Springer

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Books by John M. de Man

See the best price to sell, buy, or rent books by John M. de Man. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Instructor’s Manual For Principles of Food Chemistry (Food Science Text Series)