INTRODUCTION TO FOOD CHEMISTRY
Providing a thorough introduction to a core area specified by the Institute of Food Science, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts and explanations." "This multilevel text presents a wealth of information in a clear and accessible s...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida
CRC PRESS
2005
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | Providing a thorough introduction to a core area specified by the Institute of Food Science, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts and explanations." "This multilevel text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction to a diverse audience, as well as a supplementary textbook for undergraduate and graduate students in food science courses. |
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| Physical Description: | 249 pages illustrations 26 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 084931724X 9780849317248 |
Food Chemistry