Introduction to Food Chemistry
Richard Owusu-Apenten
Taylor & Francis Inc, 2004
317,25 €On orderDelivery: 2-3 weeks
Presenting an introduction to the core areas of food science specified by the Institute of Food Technologists, this book focuses on principles rather than commodities and balances facts with explanations. It covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance and nutrition.
- ISBN-13
- 9780849317248
- ISBN-10
- 084931724X
- Publisher
- Taylor & Francis Inc
- Year
- 2004
- Publication date
- 2004-12-16
- Pages
- 270
- Dimensions
- 254x178x
- Weight
- 657