Titlebook: Handbook of Food Chemistry; Peter Chi Keung Cheung,Bhavbhuti M. Mehta Living reference work 20200th edition

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书目名称Handbook of Food Chemistry影响因子(影响力)




书目名称Handbook of Food Chemistry影响因子(影响力)学科排名




书目名称Handbook of Food Chemistry网络公开度




书目名称Handbook of Food Chemistry网络公开度学科排名




书目名称Handbook of Food Chemistry被引频次




书目名称Handbook of Food Chemistry被引频次学科排名




书目名称Handbook of Food Chemistry年度引用




书目名称Handbook of Food Chemistry年度引用学科排名




书目名称Handbook of Food Chemistry读者反馈




书目名称Handbook of Food Chemistry读者反馈学科排名

Corral

Offbeat

Zur Frage der Binnenschiffahrtsabgabenlsifiers, and hydrocolloids are food texturizers with different chemical properties that affect taste via their respective characteristics. Recently, there have been many studies on the production of foodstuffs with specific and unique characteristics in which additives were used.

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Chemical Composition of Organic Food Products,nds in plant and animal origin food will be examined and illustrated through examples. Recent advances in analytical methods and their potential in discriminating between organic and nonorganic food will be also presented.

anthropologist

Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, Texturizerlsifiers, and hydrocolloids are food texturizers with different chemical properties that affect taste via their respective characteristics. Recently, there have been many studies on the production of foodstuffs with specific and unique characteristics in which additives were used.

gentle

g areas such as functional foods and nutraceuticals, unconveThis handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the

Creditee

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https://doi.org/10.1007/978-3-662-32564-3(e.g., cream), concentrated milk, sweetened condensed milk, milk powders, ice cream, heat-desiccated milk products (like khoa, khoa-based sweet), and heat-acid-coagulated milk products (like paneer and chhana) and its chemical compositions are discussed in this chapter.

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