Food: the chemistry of its components 作者:Tom P. Coultate, Royal Society of Chemistry (Great Britain) Edition: 4, illustrated 由Royal Society of Chemistry出版, 2002 ISBN 0854046151, 9780854046157 432 页 Introduction: This reference to the chemical composition of foods, in its third edition, upd...
Food - The Chemistry of its Components 4th ed - T. Coultate食品工程 2 下载积分:1900 内容提示: Colours 21 1 A single bond between two carbon atoms consists of one pair of shared electrons which form one n-bond. In the normal, or ground, state of a CT- or x-bond the two electrons...
Food: The Chemistry of its Components 喜欢 0 阅读量: 196 作者: Kata Gali 摘要: This book investigates components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller quantities (pigments, flavours, vitamins and preservatives...
Food: The Chemistry of its Components, 2nd edition: By T. P. Coultate, Royal Society of Chemistry Paperbacks, London. First Published in 1984, 2nd Edition 1989. 336 pp. ISBN 0 85186 433 3. Price: £9.95doi:10.1016/0144-8617(90)90034-PJohn F. Kennedy...
Book Review: Food: The Chemistry of Its Componentsdoi:10.1111/1541-4337.12247KrogerManfredComprehensive Reviews in Food Science & Food Safety
Book Review: Food: The Chemistry of Its Componentsdoi:10.1111/1541-4337.12247ManfredPennsylvaniaKrogerPennsylvaniaPh.D.PennsylvaniaWileyComprehensive Reviews in Food Science & Food Safety
学术范收录的Journal Book Review: Food: The Chemistry of Its Components: 6th Edition,目前已有全文资源,进入学术范阅读全文,查看参考文献与引证文献,参与文献内容讨论。学术范是一个在线学术交流社区,收录论文、作者、研究机构等信息,是一个与小木虫、知乎类似的
Food - The Chemistry of its Components, 2nd ed. 中文名: 中文别名: CBNumber: CB42094164 分子式: 分子量: 0 MOL File: Mol file 化学性质安全信息用途供应商2 Food - The Chemistry of its Components, 2nd ed.化学性质 安全信息 Food - The Chemistry of its Components, 2nd ed.性质、用途与生产工艺...
Knowledge of the chemistry and biochemistry behind food components and their behavior in the face of various stressors aids in making the right decisions for controlling the rate of beneficial and undesirable reactions, selecting optimal storage and processing parameters, and the best use of food raw...
Introduction to the Chemistry of Fooddescribes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food scie...