食品原料与资源学

中国轻工业出版社
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本书是食品专业课教材,内容涉及到各类食品原料生化特征与营养价值,以及加工性能及合理开发利用。

本书包括绪论、食品原料的分类与合理利用开发、食品原料的化学组成及加工中的变化、植物性原料——粮食类、植物性原料——蔬菜类、植物性原料——水果类、动物性食品原料——畜类、动物性食品原料——禽类与禽蛋类、水产食品原料、新食品资源的开发等内容。

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Additional Information

Publisher
中国轻工业出版社
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Published on
May 1, 2007
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Pages
334
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ISBN
9787501959006
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Language
Chinese
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Genres
Technology & Engineering / General
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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