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Introduction to Food Chemistry

(Bog, Hardback, Engelsk)
Forfatter: Richard Owusu-Apenten
Introduction to Food Chemistry
Forlag: Taylor & Francis Inc

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Beskrivelse

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.

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Alle detaljer

Forlag Taylor & Francis Inc
Forfatter Richard Owusu-Apenten
Type Bog
Format Hardback
Sprog Engelsk
Udgivelsesdato 16-12-2004
Første udgivelsesår 2004
Originalsprog United States
Sideantal 270
Indbinding Hardback
Forlag Taylor & Francis Inc
Sideoplysninger 270 pages
Mål 254 x 178
ISBN-13 / EAN-13 9780849317248