Faithin Omaha eBook Collection

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Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, min

Now in its fifth edition, Food Science remains the most popular and reliable text for introductory courses in food science and technology. This new edition reta

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It an