Skip to main content

Functional Properties of Food Components

  • 2nd Edition - November 12, 2012
  • Latest edition
  • Author: Yeshajahu Pomeranz
  • Language: English
  • Paperback ISBN:
    9 7 8 - 0 - 1 2 - 4 1 2 0 2 9 - 7
  • eBook ISBN:
    9 7 8 - 0 - 3 2 3 - 1 4 0 0 8 - 9

An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific… Read more

BACK-TO-SCHOOL

Fuel your confidence!

Up to 25% off learning resources

Elsevier academics book covers
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing.

Related books