Food Chemistry: Textbook for Higher Education

Author: Feng Fengqin
Publisher:
Publish Date: 2005-07-01
Features: This textbook mainly includes the structure, properties, changes in food processing and storage, and their impact on food quality and safety of the six major nutritional components of food, as well as the structure, properties, changes in food processing and storage, and their impact on food quality and safety of the color, aroma, and flavor components of food. It also includes the application of enzymes and food additives in the food industry.