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· 제목 : Food Chemistry (Paperback)
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780471175438
· 쪽수 : 168쪽
· 출판일 : 1998-04-20
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780471175438
· 쪽수 : 168쪽
· 출판일 : 1998-04-20
목차
Acids, Bases, and Buffers.
Chemical Leavening Agents.
Properties of Sugars.
Nonenzymatic Browning.
Food Hydrocolloids.
Functional Properties of Proteins.
Lactase.
Enzymatic Browning: Kinetics of Polyphenoloxidase.
Blanching Effectiveness.
Lipid Peroxidation.
Ascorbic Acid: Stability and Leachability.
Hydrolytic Rancidity in Milk.
High-Proformance Liquid Chromatography.
Color Additives.
Plant Pigments.
Meat Pigments.
Meat Tenderizers.
Appendices.
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