Química de los Alimentos

Química de los Alimentos

Food Chemistry, 3rd Edition, edited by Owen Fennema

Link para descargar: Food_Chemistry,_3rd_Ed

Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments