The Chemistry and Technology of Pectin - Food Science and Technology - Reginald H Walter - Books - Elsevier Science Publishing Co Inc - 9780127338705 - December 3, 1991
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Reginald H Walter
The Chemistry and Technology of Pectin - Food Science and Technology

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Explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. This work includes topics such as: structural analysis; commercial extractions methods; pectin formulations and tropical fruit analysis; molecular mechanisms of gelatin; enzymology; among others.

448 pages, black & white illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released December 3, 1991
Original release date 1992
ISBN13 9780127338705
Publishers Elsevier Science Publishing Co Inc
Pages 448
Dimensions 159 × 235 × 22 mm   ·   557 g
Series Editor Taylor, Steve (University of Nebraska, Lincoln, NE, USA)

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