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The Chemistry and Technology of Pectin - Food Science and Technology
Reginald H Walter
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The Chemistry and Technology of Pectin - Food Science and Technology
Reginald H Walter
Explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. This work includes topics such as: structural analysis; commercial extractions methods; pectin formulations and tropical fruit analysis; molecular mechanisms of gelatin; enzymology; among others.
448 pages, black & white illustrations
| Medie | Bøger Hardcover bog (Bog med hård ryg og stift omslag) |
| Udgivet | 3. december 1991 |
| Oprindeligt udgivet | 1992 |
| ISBN13 | 9780127338705 |
| Forlag | Elsevier Science Publishing Co Inc |
| Antal sider | 448 |
| Mål | 159 × 235 × 22 mm · 557 g |
| Serieredaktør | Taylor, Steve (University of Nebraska, Lincoln, NE, USA) |
Se alt med Reginald H Walter ( f.eks. Hardcover bog )