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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| Format: | Book |
| Language: | English |
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Boca Raton, Florida
CRC PRESS
2005
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| Online Access: | Click Here to View Status and Holdings. |
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| 100 | 1 | # | |a Owusu-Apenten, R. K. |e author |
| 245 | 1 | 0 | |a INTRODUCTION TO |b FOOD CHEMISTRY |c richard owusu-apenten |
| 264 | # | 1 | |a Boca Raton, Florida |b CRC PRESS |c 2005 |
| 264 | # | 4 | |c ©2005 |
| 300 | # | # | |a 249 pages |b illustrations |c 26 cm |
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| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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. |
| 650 | # | 0 | |a Food |x Analysis |
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Food Chemistry