Год выпуска: 2006 Издательство: CRC Press Страниц: 560 ISBN: 0824759427
Описание
Continuing in the tradition of its well-received predecessor, "Carbohydrates in Food", Second Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. The book combines the latest data on the analytical, physico-chemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physico-chemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food. "Carbohydrates in Food", Second Edition is an important resource for anyone working with carbohydrates in food because it provides...
Марина Михайловна, хочу выразить вам огромную благодарность за дипломную работу после вашего сопровождения. Моему профессору она очень понравилась, принял ее почти в таком виде как вы советовали, с незначительным редактированием содержания, которое я сделала сама.