Bennion Marion, Former Professor, Food Science and Nutrition Brigham Young University

The Science of Food

Codice: 28203

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Preface

  • Casa editrice: Wiley John & Sons
  • Luogo Edizione: New York
  • Anno: 1980
€ 30,00

23,5x18 cm., in brossura, pp. X, 598, numerose figure nel testo, prima edizione, in lingua inglese, buone condizioni

Part I. Relationship of Structure to Quality in Food - Part II. Food Preservation - Part III. Food Standards and Safety - Part IV. Carbohydrates in Food Systems - Part V. Gels, Emulsions, and Foams in Food Systems - Part VI. Proteins in Food Systems - Part VII. Baked Flour Products - Index