Principles of food chemistry. ([2018])

• Record Type: Book
• Further Information: Note: John M. deMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee.
• Authors: DeMan, John M, 1925-2010; Finley, John W; Hurst, W. Jeffrey; Lee, Chang Y, 1935-
• Contents: Ch-01: water -- Ch-02: Lipids -- Ch-03: Amino acids and protiens -- Ch-04: Carbohydrates -- Ch-05: Minerals -- Ch-06: Colors and food colorants -- Ch-07: Flavor -- Ch-08: Texture -- Ch-09: Vitamins -- Ch-10: Enzymes -- Ch-11: Fruits and Vegetables -- Ch-12: Herbs and Spices -- Ch-13: Beer and wine -- Ch-14: Transgenic crops -- Ch-15: Additives and contaminants.
• Edition: Fourth edition
• Publisher Details: Switzerland : Springer
• Publication Date: 2018
• Extent: 1 online resource (xviii, 607 pages), illustrations
• Subjects: 641.3; 664; Chemistry; Food -- Composition; Food -- Biotechnology; Chemistry; Food -- Biotechnology; Food science; Technology & Engineering -- Food Science; Food & beverage technology; Electronic books
• Languages: English
• ISBNs: 9783319636078; 3319636073
• Related ISBNs: 9783319636054; 3319636057
• Notes: Note: Includes bibliographical references and index.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.