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portada The Source, Chemistry and use of Food Products
Type
Physical Book
Publisher
Author
Language
English
Pages
560
Format
Paperback
ISBN13
9781021723291

The Source, Chemistry and use of Food Products

Edgar Henry Summerfield Bailey (Author) · Legare Street Press · Paperback

The Source, Chemistry and use of Food Products - Edgar Henry Summerfield Bailey

New Book Imported to Netherlands
Delivery: 08 Sep - 15 Sep Shipping: 17 to 21 business days.
€ 41,99
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Synopsis "The Source, Chemistry and use of Food Products"

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.

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The binding of this edition is Paperback.

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