2nd Edition
Hardback (02 Dec 1991)
Not available for sale
Includes delivery to the United States
Out of stock
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.
| ISBN: | 9780125612814 |
| Publisher: | Elsevier Science |
| Imprint: | Academic Press |
| Pub date: | 02 Dec 1991 |
| Edition: | 2nd Edition |
| DEWEY: | 664 |
| DEWEY edition: | 20 |
| Language: | English |
| Number of pages: | 569 |
| Weight: | 985g |
| Height: | 248mm |
| Width: | 171mm |
| Spine width: | 30mm |
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