《食品科学基础:第五版》是国外优秀食品科学与基础专业教材之一,教材由美国领先的食品科学教育者编写,由我国食品专业相关专家学者翻译。本书以碳水化合物、蛋白质、脂肪、糖和甜味剂和糖果、烘焙产品等食品科学专业中的主要物质为框架,详细介绍了其定义、分类、生产加工方式、营养价值等,阐述了国外的相关行业标准、规定,为读者提供了更国际化、更广阔的视野去了解食品行业发展的概况。
¥91.70定价:¥128.00 (7.17折)
预订 Essentials of Food Science [ISBN:9783030468132] 【全球购】进口原版图书,约5-8周到达国内后发出
¥604.00
预订Essentials of Food Science 预订,预计下单后2-3周左右发货!
¥939.80
【预订】Essentials of Food Science 9783030468132 美国库房发货,通常付款后3-5周到货!
Product Details 基本信息 ISBN-13 书号 9783030468132 Author 作者 Vaclavik Vickie A. Format 版本 平装-胶订 Pages Number 页数 506页 Publisher 出版社 Springer Berlin Heidelberg Publication Date 出版日期 2020-12-06 Language 语种 英语 Book Contents 内容简介 The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.This latest edition includes new discussions of food quality and new presentations of information around biotechnology and genetically modified foods. Also new in this edition is a discussion of the Food Safety Modernization Act (FSMA), a comparison chart for Halal and Kosher foods and introductions to newly popular products like pea starchand the various plant-based meat analogues that are now av
¥623.00
预订 Dimensions of Food 预订,预计下单后3-4周左右发货!
¥1709.8
预订 Essentials of Food Science, 一般工业技术 [ISBN:9781461491378] 【全球购】进口原版图书,约5-8周到达国内后发出
¥942.00
海外直订医药图书Dimensions of Food 食物的尺寸
¥2004
海外直订医药图书Dimensions of Food 食物的维度
¥991.00
【预订】Dimensions of Food, Eighth Edition 9781138631267 美国库房发货,通常付款后3-5周到货!
Product Details 基本信息 ISBN-13 书号 9781138631267 Author 作者 Vickie A. Vaclavik and Amy Haynes Format 版本 平装-胶订 Pages Number 页数 272页 Publication Date 出版日期 2018-01-02 Language 语种 英语 Book Contents 内容简介 Following the tradition of its predecessor, this eighth edition allows students to explore various aspects of food. It presents various dimensions including the chemical, economic, nutritional, palatability, processing, and sanitation aspects of food. The text provides a basic understanding of functional and structural properties of several food groups such as dairy, fruits, vegetables, eggs, meat, poultry, and fish. Unique to this manual are extensive appendices which supplement current textbooks and provide additional background for lab exercises.
¥1133