Food Chemistry

Author: Jiang Bo
Publisher:
Publish Date: 2005-01-01
Features: This book selectively introduces the fundamental theories, development frontiers, and recent research progress in food chemistry. The book focuses on water, carbohydrates, lipids, proteins, enzymes, flavor, and color, and provides an introduction and discussion on the latest research findings and hot topics. It can serve as a reference for students and faculty in universities and colleges of food science and engineering and related disciplines, as well as researchers in research institutions and management personnel in relevant departments.