Principles of food chemistry /

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. Chapters cover wa...

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Bibliographic Details

Main Author:	DeMan, John M., 1925-
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Gaithersburg, Md. : Aspen Publishers, 1999.
Edition:	3rd ed.
Series:	Chapman & Hall food science book.
Subjects:	Food > Composition. Nutricao. Electronic books.
Online Access:	Connect to the full text of this electronic book