Food chemistry

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Springer, 1987 - Technology & Engineering - 774 pages
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This comprehensive textbook for teaching and continuing studies is aimed at researchers and graduate students working in the fields of food science and technology, agricultural chemistry, as well as biochemistry and analytic chemistry. The physical and chemical properties of the important food constitutents are given broad coverage to the extent that they form the basis for understanding food production, processing, storage and handling or the expected reactions occuring in food, and to the extent that they are needed for the methodology of food analysis. The subject matter is organized accordingly to the important food constituents (proteins, lipids, carbohydrates, aromatics, etc.) and food commodities (milk, meat, eggs, cereals, fruits, vegetables, etc.)

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