Functional properties of food components
著者
書誌事項
Functional properties of food components
（Food science and technology : a series of monographs）
Academic Press, c1991
2nd ed
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注記
Includes bibliographical references (p. 533-560) and index
内容説明・目次
内容説明
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing.
目次
The ComponentsEngineering FoodsInformation and Documentation
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