Introduction to the chemistry of food

• Main Author: Zeece, Michael, (Author)
• Format: eBook
• Language: English
• Published: London : Academic Press, [2020]
• Subjects: Food > Analysis.; Food > Composition.; elektronické knihy; electronic books
• ISBN: 9780128117262; 0128117265; 9780128094341; 0128094346
• Physical Description: 1 online resource (xi, 418 pages)

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...