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Food Science a chemical approach / Brian A. Fox.
Tipo de material:
TextoDetalles de publicación: London: University of London Press 72Edición: 2a edDescripción: 381p.: 22 x 14,5 cmTema(s):
Contenidos:
Existencias:
1.Food and its functions.--2.Enzymes and life.--3.Digestion and absorption.-- 4.Basic chemistry.--5. Alcohols and acids.--6.Oils,fats and colloids.-- 7.Carbohydrates .--9.Amino acids and proteins.--10.Water and mineal elements.-- 11.Vitasmins.-- 12. Cooking and diet.-- 13.Food spoilage, preservation and hygiene.--14.Chemicals in food.--
| Item type | Current library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Libros
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FCEQyN-Posadas | CG | 641.1 F791 (Browse shelf(Opens below)) | 1 | Único ejemplar | 3355 |
1.Food and its functions.--2.Enzymes and life.--3.Digestion and absorption.-- 4.Basic chemistry.--5. Alcohols and acids.--6.Oils,fats and colloids.-- 7.Carbohydrates .--9.Amino acids and proteins.--10.Water and mineal elements.-- 11.Vitasmins.-- 12. Cooking and diet.-- 13.Food spoilage, preservation and hygiene.--14.Chemicals in food.--
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