INTRODUCTION TO FOOD CHEMISTRY

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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Bibliographic Details
Main Author:	Owusu-Apenten, R. K. (Author)
Format:	Book
Language:	English
Published:	Boca Raton, Florida CRC PRESS 2005
Subjects:	Food > Analysis
Online Access:	Click Here to View Status and Holdings.
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