Principles of Food Chemistry James J Die Studierendentagung Medizintechnik

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Principles of Food Chemistry James J Die Studierendentagung MedizintechnikCompletely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. Revised chapters on beer and wine