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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Bibliographic Details

Main Author:	Zeece, Michael (Author)
Corporate Author:	Knovel (Firm)
Format:	eBook
Language:	English
Published:	London : Academic Press, [2020]
Subjects:	Food > Analysis. Food > Composition. Food Analysis Aliments > Analyse. Food > Analysis Food > Composition Electronic books.
Online Access:	Connect to the full text of this electronic book