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This second edition is a comprehensive reference to the fats and oils used in commercial food products. It provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
Fennema's food chemistry
by Damodaran, Srinivasan, Fennema, Owen R., Parkin, Kirk L.
fromFood science and technology
0
Type: Book
As a source of detailed information on the chemistry of food, this book is without equal. It investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitami…
Cardamom: the genus Elettaria
by Ravindran, P. N., Madhusoodanan, K. J.
fromMedicinal and aromatic plants
0
Type: Book
Ginger: the genus Zingiber
by Ravindran, P. N., Babu, K. Nirmal
fromMedicinal and aromatic plants
0
Type: Book
Citrus: the genus Citrus
by Dugo, Giovanni, Giacomo, Angelo Di
fromMedicinal and aromatic plants
0
Type: Book