CHEMISTRY OF FOOD COMMODITIES A LABORATORY MANUAL

CHEMISTRY OF FOOD COMMODITIES A LABORATORY MANUAL

Chemistry of Food Commodities is a broad discipline that draws on principles of physical, organic, and biological chemistry. Advances in chemistry of food commodities over the past century have had a dramatic impact on our understanding of all aspects of food science and technology and have played a...

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Bibliographic Details
Main Authors: Raseetha Vani Siva Manikam (Author), Noorlaila Ahmad (Author), Norizzah Abd. Rashid (Author)
Format: Book
Language:English
Published: Shah Alam, Selangor Penerbit UiTM Press 2022
Subjects:
Food > Laboratory manuals > Composition
Food > Laboratory manuals > Analysis
Government publications > Malaysia
Online Access:Click Here to View Status and Holdings.
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Summary:Chemistry of Food Commodities is a broad discipline that draws on principles of physical, organic, and biological chemistry. Advances in chemistry of food commodities over the past century have had a dramatic impact on our understanding of all aspects of food science and technology and have played a major role in the improvement of the quality, quantity and availability of the food supply.
Physical Description:39 pages illustrations, graph, form 25 cm
Bibliography:Bibliography: page [41]
ISBN:9789673638109

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