Name: Food Chemical Composition: Dietary Significance in Food Manufacturing (Key Topics in Food Science & Technology) (en Inglés)
Price: 44580.00 CLP
Availability: InStock
Author: Leighton Jones; Tim Hutton
ISBN: 9780905942506

portada Food Chemical Composition: Dietary Significance in Food Manufacturing (Key Topics in Food Science & Technology) (en Inglés)

Formato

Libro Físico

Editorial

Royal Society Of Chemistry

Autor

Leighton Jones; Tim Hutton

Año

2003

Idioma

Inglés

N° páginas

118

Encuadernación

Tapa Blanda

ISBN

0905942507

ISBN13

9780905942506

N° edición

Categorías

Tecnología alimentaria

Food Chemical Composition: Dietary Significance in Food Manufacturing (Key Topics in Food Science & Technology) (en Inglés)

Leighton Jones; Tim Hutton (Autor) · Royal Society Of Chemistry · Tapa Blanda

Libro Nuevo

$ 44.580

$ 81.060

Ahorras: $ 36.480

45% descuento

Envío normal

Origen: Estados Unidos (Costos de importación incluídos en el precio)

Se enviará desde nuestra bodega entre el Jueves 27 de Junio y el Martes 09 de Julio.

Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "Food Chemical Composition: Dietary Significance in Food Manufacturing (Key Topics in Food Science & Technology) (en Inglés)"

Food is made of chemicals. To the food manufacturer, these chemicals are all potentially significant, as they determine the nutritional value, eating properties and suitability for use in particular products and processes. This book explains, to those without expertise in food chemistry, some of the basics of food chemical composition. Adopting a strong industrial slant, the book uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. Selected examples are used to illustrate specific points that often get overlooked in discussions of the chemicals that are either natural to foods or used in preservation and processing. Industrialists and students alike will welcome this book as an aid to understanding the importance of food composition. This book is published in association with CCFRA.