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Chemical and Functional Properties of Food Components
Chemical and Functional Properties of Food Components
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- More about Chemical and Functional Properties of Food Components
Format: Paperback / softback
Length: 548 pages
Publication date: 19 December 2024
Publisher: Taylor & Francis Ltd
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.
Weight: 836g
Dimension: 157 x 234 x 33 (mm)
ISBN-13: 9781032209227
Edition number: 4 ed
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