Introduction to food chemistry
Auteur :
Oviedo, Leandro
Éditeur :
Arcler Press
ISBN :
9781779563422
Date de publication :
30 nov. 2025
Dimensions :
25,4 x 20,3 cm
Format :
Library binding
Langue :
Anglais
Pays d'origine :
Canada
Delving into the chemical forces that dictate food quality, this work reveals how macronutrients, micronutrients, additives, flavors, and preservatives interact. Processing and preservation techniques are examined to show how chemical changes affect safety and nutrition, with key analytical methods explained.