Главная    Ex Libris    Книги    Журналы    Статьи    Серии    Каталог    Wanted    Загрузка    ХудЛит    Справка    Поиск по индексам    Поиск    Форум   
blank
Авторизация

       
blank
Поиск по указателям

blank
blank
blank
Красота
blank
Pomeranz Y. — Functional properties of food components
Pomeranz Y. — Functional properties of food components



Обсудите книгу на научном форуме



Нашли опечатку?
Выделите ее мышкой и нажмите Ctrl+Enter


Название: Functional properties of food components

Автор: Pomeranz Y.

Аннотация:

Many books on food chemistry have been published in recent years. Gener￾ally, they have dealt only indirectly with the role and function of specific compo￾nents in foods. A review of those roles and functions is the subject of this book.
The four questions most commonly asked by workers in the biological sci￾ences are What? How much? Where? and What function? In the food sciences,
the first question—What?—relates to the identity of the components in the food
system under investigation. Although much useful information can be gained
from a number of sciences and technologies, the fundamental understanding of a
food system comes from a knowledge of the biochemical identity of its compo￾nents. How much? questions the quantity of components identified in the food
system, recognizing that one page of sound, well-substantiated quantitative data
is superior to hundreds of pages of loose talk. Where? is asked in order to
localize a given component in plant or animal tissue or in processed food.


Язык: en

Рубрика: Разное/

Статус предметного указателя: Неизвестно

ed2k: ed2k stats

Год издания: 1985

Количество страниц: 536

Добавлена в каталог: 18.03.2017

Операции: Положить на полку | Скопировать ссылку для форума | Скопировать ID
blank
Предметный указатель
blank
Реклама
blank
blank
HR
@Mail.ru
       © Электронная библиотека попечительского совета мехмата МГУ, 2004-2024
Электронная библиотека мехмата МГУ | Valid HTML 4.01! | Valid CSS! О проекте