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 |
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Binding | Paperback |
Year | 2004 |
Edition | 1\e |
Pages | 385 |
Author | Meyer L.H. |
Subject | Food Science |
About the Author | Meyer L.H. |