Química dos Alimentos (1 º Sem 2018/2019)

MCG

Bibliografia

Principal

• Bettelheim, F. A., March, J., Introduction to Organic & Biochemistry, Saunders College Publishing, 1990 Snyder, C. H., The Extraordinary Chemistry of Ordinary Things, John Wiley & Sons, 1995 Coultate, T., Food: The chemistry of it’s components, Royal Society of Chemistry, 2009 Belitz, H.D., Grosch, W., Schieberle, P., Food chemistry. Springer, 2004 Fennema, O. R., Food chemistry, Marcel Dekker, Inc, 1985 Coenders, A., The chemistry of cooking, Parthenon Publishing, 1992 Barham, P., The science of cooking. Springer-Verlag, 2000 Lister, T., Blumenthal, H., Kitchen chemistry. Royal Society of Chemistry, 2005 , ., .,