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Food Chemistry, Third Edition: 76 Paperback – 19 June 1996

by Owen R. Fennema (Author)
3.2 out of 5 stars 3
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Fennema's Food Chemistry
Fennema's Food Chemistry
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"Offers up-to-the-minute coverage of the chemical properties of major and minor food constituents, dairy products, and food tissues of plant and animal origin in a logically organized, step-by-step presentation ranging from simple to more complex systems. Third Edition furnishes completely new chapters on proteins, dispersions, enzymes, vitamins, minerals, animal tissue, toxicants, and pigments."
Previous page
  1. Print length
    1088 pages
  2. Language
    English
  3. Publisher
    CRC Press
  4. Publication date
    19 June 1996
  5. Dimensions
    18.4 x 5.1 x 26 cm
  6. ISBN-10
    0824796918
  7. ISBN-13
    978-0824796914
  8. See all details
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Product details

  • Publisher ‏ : ‎ CRC Press; 3rd edition (19 June 1996)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 1088 pages
  • ISBN-10 ‏ : ‎ 0824796918
  • ISBN-13 ‏ : ‎ 978-0824796914
  • Dimensions ‏ : ‎ 18.4 x 5.1 x 26 cm
  • Customer Reviews:
    3.2 out of 5 stars 3

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3.2 out of 5 stars
3.2 out of 5
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4.0 out of 5 stars A solid food chemistry text
Reviewed in the United States on 29 April 2011
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This book is arguably the best food chemistry text available. It's an easier read than Belitz, and it manages to cover a significant amount of detail. If you are looking for a good food chemistry text, you can't go wrong with this one.
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