Fennema’s Food Chemistry, Fourth Edition
菲尼马食品化学,第4版(Pbk)
食品加工技术An internationally respected textbook in food chemistry for more than 30 years, this book covers major and minor food components as well as food systems. It begins with an examination of major components such as water, carbohydrates, lipids, proteins, and enzymes. The second section looks at minor components, including vitamins and minerals, colorants, flavor, and additives. The final section considers food systems and explores areas such as the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues. Figure slides are available with qualifying course adoption.