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Introduction to Food Chemistry
Providing a thorough introduction to a core area specified by the Institute of Food Science, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts and explanations." "This multilevel text presents a wealth of information in a clear and accessible s...
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| Formato: | Printed Book |
| Publicado: |
Boca Raton
CRC PRESS
2005
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| Subjects: | |
| Acceso en liña: | http://classify.oclc.org/classify2/ClassifyDemo?owi=1611282 |
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| 999 | |c 123118 |d 123114 | ||
| 020 | |a 9780849317248 | ||
| 082 | |a 664. 07 OWU/I | ||
| 100 | |a Owusu-Apenten, Richard |9 59166 | ||
| 245 | |a Introduction to Food Chemistry | ||
| 260 | |a Boca Raton |b CRC PRESS |c 2005 | ||
| 300 | |a 249p. | ||
| 520 | |a Providing a thorough introduction to a core area specified by the Institute of Food Science, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts and explanations." "This multilevel text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction to a diverse audience, as well as a supplementary textbook for undergraduate and graduate students in food science courses. | ||
| 650 | |a Food -- Analysis --Food Analysis-- Aliments -- Analyse. |9 59167 | ||
| 856 | |u http://classify.oclc.org/classify2/ClassifyDemo?owi=1611282 | ||
| 942 | |c BK | ||
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