Chemistry of food, the
Auteur :
Velisek, Jan
Éditeur :
John Wiley and Sons Ltd
ISBN :
9781118383810
Date de publication :
28 févr. 2014
Dimensions :
27,4 x 21,6 x 4,3 cm
Poids :
2359 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
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.