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The Chemistry and Technology of Pectin - Bog

indgår i Food Science and Technology serien

The Chemistry and Technology of Pectin
Bag om The Chemistry and Technology of Pectin

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.

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  • Sprog:
  • Engelsk
  • ISBN:
  • 9780127338705
  • Indbinding:
  • Hardback
  • Sideantal:
  • 448
  • Udgivet:
  • 21. Januar 1992
  • Størrelse:
  • 159x235x22 mm.
  • Vægt:
  • 572 g.
  • 2-4 uger.
  • 28. Maj 2024
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Prøv i 30 dage for 45 kr.
Herefter fra 79 kr./md. Ingen binding.

Beskrivelse af The Chemistry and Technology of Pectin

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.

Brugerbedømmelser af The Chemistry and Technology of Pectin



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