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The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured. Получить ссылку |
Color Atlas of Biochemistry
Автор: Jan Koolman
Год издания:
Second edition, enlarged and revised with 215 color plates. This Thieme Flexibook presents the fundamentals of human and mammalian biochemistry in 192 stunning color plates. Key features include the unique combination of highly effective color graphics and comprehensive figure legends. Unified color-coding of atoms, coenzymes, chemical classes, and cell organelles allows quick recognition of all involved systems, and computer graphics provide simulated 3D representation of many important molecules. This Flexibook is ideal for students of all levels with its complete coverage of the structure and composition of biologically relevant molecules and their metabolism
A system of chemistry. Vol. 2
Автор: Thomas Thomson
Год издания:
Полный вариант заголовка: «A system of chemistry: in 5 volumes by Thomas Thomson Vol. 2».
A system of chemistry. Vol. 5
Автор: Thomas Thomson
Год издания:
Полный вариант заголовка: «A system of chemistry : Vol. 5 : in 5 volumes / by Thomas Thomson».
A system of chemistry. Vol. 1
Автор: Thomas Thomson
Год издания:
Полный вариант заголовка: «A system of chemistry : Vol. 1 : in 5 volumes / by Thomas Thomson».
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