Introduction to Food Chemistry

• Author(s): Richard Owusu-Apenten,
• Publisher: CRC Press
• Pages: 272
• ISBN_10: 1420058177
  ISBN_13: 9781420058178
  
• Language: en
• Categories: Technology & Engineering / Food Science / General ,

Description:... Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assu