Functional properties of food components /

An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed...

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Bibliographic Details

Main Author:	Pomeranz, Y. (Yeshajahu), 1922-1995
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	[Place of publication not identified] : Academic Press, 1991.
Edition:	2nd ed.
Series:	Food science and technology (Academic Press)
Subjects:	Food > Composition. Food > Composition Electronic books.
Online Access:	Connect to the full text of this electronic book