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Название: The Chemistry of Food
Автор: Jan Velisek
Издательство: Wiley
Год: 2014
Формат: EPUB
Размер: 119 Мб
Язык: английский / English
A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods.
Автор: Jan Velisek
Издательство: Wiley
Год: 2014
Формат: EPUB
Размер: 119 Мб
Язык: английский / English
A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods.