The Chemistry of Food
Jan Velisek
John Wiley and Sons Ltd, 2014
111,50 €On orderDelivery: 2-3 weeks
A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook.
- ISBN-13
- 9781118383810
- ISBN-10
- 1118383818
- Publisher
- John Wiley and Sons Ltd
- Year
- 2014
- Publication date
- 2014-02-28
- Pages
- 1136
- Dimensions
- 278x216x46
- Weight
- 2418