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Food Chemistry 3rd Edition
Author(s): Owen R. Fennema (Author)
- Publisher: CRC Press
- Publication Date: June 21, 1996
- Edition: 3rd
- Language: English
- Print length: 1088 pages
- ISBN-10: 0824796918
- ISBN-13: 9780824796914
Book Description
“Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments.”
Editorial Reviews
Review
International praise for the previous edition. . . This book. . .has undoubtedly become the standard reference text for both undergraduate and graduate courses in food chemistry. . . . . .the best compenduim on food chemistry available. . .not only well suited as a text in both undergraduate and graduate courses. . .but as a reference text for all food scientists.
—Journal of Food Biochemistry
. . .provides an almost encyclopedic overview. . . . . .free of mistakes. . .well edited.
—Cereal Foods World
. . .the most comprehensive and complete reference source for food chemistry available.
—Journal of Nutrition
. . .The second edition of Fennema’s book. . .is the reference text in food chemistry. . . . . .must be included in any library which boasts a food science section.
—Food Chemistry
—Journal of Food Biochemistry
. . .provides an almost encyclopedic overview. . . . . .free of mistakes. . .well edited.
—Cereal Foods World
. . .the most comprehensive and complete reference source for food chemistry available.
—Journal of Nutrition
. . .The second edition of Fennema’s book. . .is the reference text in food chemistry. . . . . .must be included in any library which boasts a food science section.
—Food Chemistry
