This popular and widely used reference has been updated, revised and substantially expanded. The book 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 composition and quality. Complete illustrations and tables, each chapter also contains a bibliography, providing readers with quick access to the relevant literature.
550 pages, 1999, Hardbound – ISBN 0-8342-1234-x
Catalog #300
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