Titre : | Food chemistry : a laboratory manual |
Auteurs : | Dennis D. Miller ; C. K. Yeung |
Type de document : | Livre |
Mention d'édition : | 2nd ed. |
Année de publication : | 2022 |
ISBN/ISSN/EAN : | 978-0-470-63931-3 |
Format : | 199 p. / couv. ill. en coul., tableaux, schémas |
Langues: | Anglais |
Concepts : |
CHIMIE ALIMENTAIRE
GENIE DES PROCEDES TECHNIQUE DE LABORATOIRE TECHNOLOGIE ALIMENTAIRE |
Index. décimale : | 664 |
Résumé : | "Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and beverages for the purposes of obtaining a safe, economical, and aesthetically pleasing supply of food for people worldwide". |
Exemplaires (1)
Cote | Support | Section | Disponibilité |
---|---|---|---|
664 MIL | Livre | AA - Alimentation, santé et agroindustries | Disponible |