Ebook Food chemistry (4th revised and extended edition): Part 1

Part 1 of ebook "Food chemistry (4th revised and extended edition)" provides readers with contents including: water; phase transition of foods containing water; amino acids, peptides, proteins; carbamoyl and thiocarbamoyl derivatives; mutagenic heterocyclic compounds ; enzymes; lipids; crystalline structure, melting points; carbohydrates; chemical reactions and derivatives; aroma compounds; aroma extract dilution analysis; vitamins; minerals; food additives;...
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Ebook Food chemistry (4th revised and extended edition): Part 1