Principles of Food Chemistry - 3rd Edition by J. deMan PhD
This book was designed to serve as a text for courses in food chemistry in food science programs following the Institute of Food Technologists
minimum standards. The original idea in the preparation of this book was to present basic information on the composition of foods and the chemical and physical characteristics they undergo during processing, storage, and handling. The basic principles of food chemistry remain the same, but much additional research carried out in recent years has extended and deepened our knowledge. This required inclusion of new material in all chapters.
minimum standards. The original idea in the preparation of this book was to present basic information on the composition of foods and the chemical and physical characteristics they undergo during processing, storage, and handling. The basic principles of food chemistry remain the same, but much additional research carried out in recent years has extended and deepened our knowledge. This required inclusion of new material in all chapters.
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