Principles of Food Chemistry (Food Science Text Series)

John M. deMan

Verlag: Springer, 2013
ISBN 10: 1461463890 / ISBN 13: 9781461463894
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Titel: Principles of Food Chemistry (Food Science ...
Verlag: Springer
Erscheinungsdatum: 2013
Zustand: New

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Buchbeschreibung Springer, 2013. Hardcover. Buchzustand: Good. Item may show signs of shelf wear. Pages may include limited notes and highlighting. Includes supplemental or companion materials if applicable. Access codes may or may not work. Connecting readers since 1972. Customer service is our top priority. Buchnummer des Verkäufers mon0000770941

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Buchbeschreibung Springer-Verlag New York Inc. 2013-01-25, New York, NY, 2013. hardback. Buchzustand: New. Buchnummer des Verkäufers 9781461463894

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John M. DeMan
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Buchbeschreibung Springer-Verlag New York Inc., 2013. HRD. Buchzustand: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Buchnummer des Verkäufers GB-9781461463894

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Buchbeschreibung Springer 2013-01-25, 2013. Buchzustand: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Buchnummer des Verkäufers NU-LBR-01152818

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Buchbeschreibung Springer-Verlag New York Inc. Hardback. Buchzustand: new. BRAND NEW, Principles of Food Chemistry (3rd ed. 1999), John M. DeMan, This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro- received a good deal of attention. Our under- grams following the Institute of Food Technolo- standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi- the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han- Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu- Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro- has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu- improved properties. Buchnummer des Verkäufers B9781461463894

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John M. Deman
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Buchbeschreibung Springer-Verlag New York Inc., United States, 2013. Hardback. Buchzustand: New. 3rd ed. 1999. 252 x 178 mm. Language: English . Brand New Book. This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro- received a good deal of attention. Our under- grams following the Institute of Food Technolo- standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi- the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han- Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu- Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro- has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu- improved properties. Buchnummer des Verkäufers AAZ9781461463894

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John M. Deman
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Buchbeschreibung Springer-Verlag New York Inc., United States, 2013. Hardback. Buchzustand: New. 3rd ed. 1999. 252 x 178 mm. Language: English . Brand New Book. This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro- received a good deal of attention. Our under- grams following the Institute of Food Technolo- standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi- the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han- Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu- Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro- has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu- improved properties. Buchnummer des Verkäufers AAZ9781461463894

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Buchbeschreibung Springer, 2017. Hardcover. Buchzustand: Very Good. This item is printed on demand. Buchnummer des Verkäufers P021461463890

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Buchbeschreibung Springer-Verlag Gmbh Apr 2013, 2013. Buch. Buchzustand: Neu. 261x184x35 mm. Neuware - This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu improved properties. 520 pp. Englisch. Buchnummer des Verkäufers 9781461463894

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John M. deMan
Verlag: Springer-Verlag Gmbh Apr 2013 (2013)
ISBN 10: 1461463890 ISBN 13: 9781461463894
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Buchbeschreibung Springer-Verlag Gmbh Apr 2013, 2013. Buch. Buchzustand: Neu. 261x184x35 mm. Neuware - This book was designed to serve as a text for lipids, low caloric fats, and biotechnology have courses in food chemistry in food science pro received a good deal of attention. Our under grams following the Institute of Food Technolo standing of the functionality of proteins expands gists minimum standards. The original idea in with increasing knowledge about their composi the preparation of this book was to present basic tion and structure. Carbohydrates serve many information on the composition of foods and the functions in foods, and the noncaloric dietary chemical and physical characteristics they fiber has assumed an important role. undergo during processing, storage, and han Color, flavor, and texture are important dling. The basic principles of food chemistry attributes of food quality, and in these areas, remain the same, but much additional research especially those of flavor and texture, great carried out in recent years has extended and advances have been made in recent years. deepened our knowledge. This required inclu Enzymes are playing an ever increasing part in sion of new material in all chapters. The last the production and transformation of foods. chapter in the second edition, Food Additives, Modern methods of biotechnology have pro has been replaced by the chapter Additives and duced a gamut of enzymes with new and Contaminants, and an additional chapter, Regu improved properties. 520 pp. Englisch. Buchnummer des Verkäufers 9781461463894

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