Principles of Food Chemistry by John M. deMan.

This popular and widely used text/reference has been updated, revised, and substantially expanded. The new edition contains a complete overview of the chemical and physical properties of the major and minor food components and their changes during processing, handling, and storage. Chapters cover...

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Bibliographic Details
Main Author:	deMan, John M. (Author)
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	New York, NY : Springer US : Imprint: Springer, 1999.
Edition:	3rd ed. 1999.
Series:	Food Science Text Series, Springer eBook Collection.
Subjects:	Food—Biotechnology. Electronic resources (E-books)
Online Access:	Click to view e-book
Holy Cross Note:	Loaded electronically. Electronic access restricted to members of the Holy Cross Community.

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Call Number:	E-Book
Status:	Available

Principles of Food Chemistry by John M. deMan.

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