Food Chemistry, Third Edition (Food Science and Technology)

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9780824793463: Food Chemistry, Third Edition (Food Science and Technology)

"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."

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Review:

International praise for the previous edition. . . This book. . .has undoubtedly become the standard reference text for both undergraduate and graduate courses in food chemistry. . . . . .the best compenduim on food chemistry available. . .not only well suited as a text in both undergraduate and graduate courses. . .but as a reference text for all food scientists.
---Journal of Food Biochemistry
. . .provides an almost encyclopedic overview. . . . . .free of mistakes. . .well edited.
---Cereal Foods World
. . .the most comprehensive and complete reference source for food chemistry available.
---Journal of Nutrition
. . .The second edition of Fennema's book. . .is the reference text in food chemistry. . . . . .must be included in any library which boasts a food science section.
---Food Chemistry

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Fennema, Owen R.
Published by CRC Press (1996)
ISBN 10: 0824793463 ISBN 13: 9780824793463
New Hardcover Quantity Available: 1
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Murray Media
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Book Description CRC Press, 1996. Hardcover. Book Condition: New. Never used!. Bookseller Inventory # P110824793463

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