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Principles of Food Chemistry

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Principles of Food Chemistry - deMan, John M., and Finley, John W., and Hurst, W. Jeffrey
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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. Food chapters cover water, lipids, carbohydrates, protein, minerals, vitamins and enzymes. Also covered are color, flavor and texture, as well as additives and contaminants. A new chapter discusses the bases of regulatory control of food ...

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Principles of Food Chemistry 2019, Springer International Publishing AG, Cham

ISBN-13: 9783319875927

Softcover reprint of the original 4th edition 2018

Paperback

Principles of Food Chemistry 2018, Springer, Cham

ISBN-13: 9783319636054

4th 2018 edition

Hardcover

Principles of Food Chemistry 2013, Springer, Boston, MA

ISBN-13: 9781461463894

3rd 1999 edition

Hardcover

Principles of Food Chemistry 1995, Aspen Publishers Inc.,U.S., Philadelphia

ISBN-13: 9780834212343

3rd edition

Hardcover

Principles of Food Chemistry 1982, A V I Publishing Company

ISBN-13: 9780870554193

5th edition

Hardcover

Principles of Food Chemistry 1976, Avi Publishing Co Inc., New York

ISBN-13: 9780870552168

Paperback