Functional Properties of Food Components

By

  • Yeshajahu Pomeranz, Washington State University, Pullman, U.S.A.

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Audience

Seniors and graduate students in food science and technology; food scientists and technologists, nutritionists, and dieticians; economists in agriculture, food production, food processing, and storage.

 

Book information

  • Published: October 1991
  • Imprint: ACADEMIC PRESS
  • ISBN: 978-0-12-561281-4


Table of Contents

(Section Headings): The Components. Engineering Foods. Information and Documentation. Index.