Part 1 of ebook "Essentials of food science" provides readers with contents including: introduction to food components; evaluation of food quality; carbohydrates in food - an introduction; starches in food; pectines and gums; vegetables and fruits; proteins in food - an introduction; meat, poultry, fish, and dried beans; eggs and egg products;...
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Ebook Essentials of food science (Third edition): Part 1
Ebook Essentials of food science (Third edition): Part 1
Số trang: 273
Loại file: pdf
Dung lượng: 5.31 MB
Lượt xem: 37
Lượt tải: 0
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Essentials of food science Food science Food quality Carbohydrates in food Vegetarian food choices Meat-handling process Nutritive value of grainsTài liệu có liên quan:
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