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Food Chemistry

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
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ISBN: 9788123911496

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Product Description

    Details

    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.
Additional Information
    Publisher CBS Publishers & Distributors
    Binding Paperback
    Year 2004
    Edition 1\e
    Pages 385
    Author Meyer L.H.
    Subject Food Science & Technology
    About the Author Meyer L.H.
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