Food Chemistry - Second Edition

Author: None
Publisher:
Publish Date: 2004-06-01
Features: This book systematically discusses the basic knowledge of food chemistry, adding undergraduate content based on the previous edition. It elucidates the chemistry and biochemistry of food components, focusing on how their structures influence various changes during food processing and storage. Combined with food storage and processing, it provides a detailed description of how to improve food quality and nutrition, as well as ensure food safety.