Food Chemistry

Author: Xia Yanbin
Publisher:
Publish Date: 2004-03-01
Features: This book is one of the higher vocational education textbooks, divided into twelve chapters, comprehensively and systematically explaining the content related to food chemistry, such as water, carbohydrates, proteins, vitamins, as well as natural pigments and natural active components in food. The book is comprehensive in content, with an accessible and in-depth explanation, possessing certain scientificity, systematicity, and theoretical depth. It can not only be used as a professional textbook but also serve as a reference for the food processing industry.