Sugar: User's Guide To Sucrose (Hardcover, 1990 ed.)

Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. Aspects covered include the history of available sugar sources, from naturally formed sugar in plants to the commercially developed, high quality product used in the food industry. The manufacture of refined sugar from both beet and cane plants is also discussed. Each chapter contains a reference list for more in-depth coverage of chapter subjects.

General

Imprint:	Van Nostrand Reinhold Inc.,U.S.
Country of origin:	United States
Release date:	October 1990
First published:	1990
Authors:	Neil L. Pennington • Charles W. Baker
Dimensions:	235 x 155 x 23mm (L x W x T)
Format:	Hardcover
Pages:	332
Edition:	1990 ed.
ISBN-13:	978-0-442-00297-8
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-442-00297-1
Barcode:	9780442002978

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