Name: The Source, Chemistry and use of Food Products (en Inglés)
Price: 173979.00 COP
Availability: InStock
Author: Edgar Henry Summerfield Bailey
ISBN: 9781022880511

portada The Source, Chemistry and use of Food Products (en Inglés)

The Source, Chemistry and use of Food Products (en Inglés)

Formato

Libro Físico

Editorial

Legare Street Press

Autor

Edgar Henry Summerfield Bailey

Idioma

Inglés

N° páginas

560

Encuadernación

Tapa Dura

ISBN13

9781022880511

The Source, Chemistry and use of Food Products (en Inglés)

Edgar Henry Summerfield Bailey (Autor) · Legare Street Press · Tapa Dura

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Reseña del libro "The Source, Chemistry and use of Food Products (en Inglés)"

This comprehensive textbook provides a detailed overview of the chemical and biological properties of food products, and their applications in various industries. The book covers a wide range of topics, from the physical and chemical properties of water, proteins, carbohydrates, and lipids, to the principles of food processing, preservation, and packaging. The author also discusses the nutritional and health aspects of food products, and the challenges and opportunities of the food industry in the 21st century.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.