Introduction to food chemistry
Auteur :
Owusu-Apenten, Richard
Éditeur :
Taylor & Francis Inc
ISBN :
9780849317248
Date de publication :
16 déc. 2004
Dimensions :
25,4 x 17,8 cm
Poids :
657 g
Langue :
Anglais
Pays d'origine :
USA
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.