Introduction to Food Chemistry /

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food sc...

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Bibliographic Details

Main Author:	Kontogiorgos, Vassilis (Author)
Corporate Author:	SpringerLink (Online service)
Format:	eBook
Language:	English
Published:	Cham : Springer International Publishing : Imprint: Springer, 2021.
Edition:	1st ed. 2021.
Subjects:	Food-Biotechnology. Chemical engineering. Microbiology. Analytical chemistry. Food Science. Industrial Chemistry/Chemical Engineering. Food Microbiology. Analytical Chemistry. Electronic books.
Online Access:	Connect to the full text of this electronic book