Introduction to the chemistry of food
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in fo...
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| Main Author | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
London :
Academic Press,
[2020]
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9780128117262 0128117265 9780128094341 0128094346 |
| Physical Description | 1 online resource (xi, 418 pages) |
Glossary of Terms