Functional Properties of Food Components

Kobo ebook | December 1, 2012

byPomeranz, Yeshajahu

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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.

Key Features
* Updates the first edition by the addition of genetic engineering progress
* Contains previously unpublished information on food patents
* Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods
* Features additional material on poultry and fish

Pricing and Purchase Info

$73.79 online
$95.73 list price (save 22%)
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From the Publisher

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 nutriti...

Format:Kobo ebookPublished:December 1, 2012Publisher:Academic PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0323140084

ISBN - 13:9780323140089

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