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Phosphates in food / Ricardo A. Molins.
Tipo de material:
TextoDetalles de publicación: Boca Raton, Florida : CRC, 1991Descripción: 261 p. : il., gráf. ; 26 cmISBN: - 084934588X
- TX553.P45 M6 1991
Contenidos parciales:
Cap. 1. Introduction: phosphates and phosphorous compounds in foods.-- Cap. 2. The chemistry of phosphates in foods.-- Cap. 3. Interactions between phosphates and food components.-- Cap. 4. Phosphates in milk and dairy products.-- Cap. 5. Phosphates in muscle foods..-- Cap. 6. Phosphates in cereals and bakery products.-- Cap. 7 Phosphates in vegetables, legumes, fruits, and derivatives.-- Cap. 8. Applications of phosphates in miscellaneous foods and beverages.-- Cap. 9. Antimicrobial uses of food phosphates.-- Cap. 10. Nutritional and toxicological aspects of natural and added phosphates in foods and feeds.
| Tipo de ítem | Biblioteca actual | Colección | Signatura topográfica | Copia número | Estado | Fecha de vencimiento | Código de barras | |
|---|---|---|---|---|---|---|---|---|
01-Préstamo Interno (Libros)
|
Biblioteca Magna a | Acervo General | TX553.P45 M6 1991 | V. 1 Ej. 01 | Disponible | 184819 |
Incluye referencias bibliográficas.
Cap. 1. Introduction: phosphates and phosphorous compounds in foods.-- Cap. 2. The chemistry of phosphates in foods.-- Cap. 3. Interactions between phosphates and food components.-- Cap. 4. Phosphates in milk and dairy products.-- Cap. 5. Phosphates in muscle foods..-- Cap. 6. Phosphates in cereals and bakery products.-- Cap. 7 Phosphates in vegetables, legumes, fruits, and derivatives.-- Cap. 8. Applications of phosphates in miscellaneous foods and beverages.-- Cap. 9. Antimicrobial uses of food phosphates.-- Cap. 10. Nutritional and toxicological aspects of natural and added phosphates in foods and feeds.