Handbook of food chemistry
Cheung, Peter C.K.

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  • Handbook of food chemistry
  • 紀錄類型: 書目-電子資源 : Monograph/item
    正題名/作者: Handbook of food chemistry/ edited by Peter C.K. Cheung, Bhavbhuti M. Mehta.
    其他作者: Cheung, Peter C.K.
    出版者: Berlin, Heidelberg :Springer Berlin Heidelberg : : 2015.,
    面頁冊數: xxiii, 1173 p. :ill., digital ;24 cm.
    內容註: Chemical composition of food and food commodities -- Chemical, physical and functional properties of food components -- Chemical and functional properties of food ingredients/additives in food products -- Nutritional and toxicological aspects of the chemical changes of food components/nutrients during processing -- Chemical and toxicological aspects of food contamination -- Culinary chemistry -- Principles of chemical analysis of food components -- Chemistry of bioactive ingredients in functional foods and nutraceuticals -- Chemistry of food nanotechnology.
    Contained By: Springer eBooks
    標題: Food - Handbooks, manuals, etc. - Analysis -
    電子資源: http://dx.doi.org/10.1007/978-3-642-36605-5
    ISBN: 9783642366055
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W9274615 電子資源 11.線上閱覽_V 電子書 EB TP248.65.F66 H236 2015 一般使用(Normal) 在架 0
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