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

By John W. Finley, W. Jeffrey Hurst, John M. Deman

Book Overview

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:... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 083421234X
• ISBN13: 9780834212343
• Release Date: December 1995
• Publisher: Springer
• Length: 528 Pages
• Weight: 2.55 lbs.
• Dimensions: 11.5" x 1.5" x 7.8"

Customer Reviews

Certificate

If you want to take "certificate in food chemistry", you will need this book.