The present book is designed to meet this need. It is intended primarily as a text in food chemistry for undergraduate students in home economics, food technology, and chemistry. However it should be useful also as a reference book for students and research workers in these fields. Thus the aim of the book is to provide a unified picture of foods from a chemical standpoint.
|Publishers||CBS Publishers & Distributors|
|Subject||Food Science & Technology|
|About the Author||Meyer L.H.|
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Handbook of Pharmaceutical Technology