Food components and quality / Zdzisław E. Sikorski and Barbara Piotrowska, Merck -- Chemical composition and structure of foods / Jolanta Tomaszewska-Gras -- Water and food quality / Peter Edward Doe and Emilia Barbara Cybulska.
Summary:
"This book, like its predecessors, details the role of chemical compounds in the structure of raw materials and the formation of different attributes of food quality. New chapters cover nonprotein nitrogenous compounds, antioxidants and prooxidants, non-nutritive bioactive compounds, and methods for control of sensory and biological properties"-- Provided by publisher.
Series:
Chemical and Functional Properties of Food Components Series
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.