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Introduction to Food Chemistry

By Richard Owusu-Apenten

Introduction to Food Chemistry Business, Finance & Career

Introduction to Food Chemistry

0 - Default Title
Description
Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry covers food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. As a multi-level text with material of varying sophistication, the book focuses on principles rather than commodities and balances facts with explanations. It emphasizes improvement of learning and teaching quality, measurable learning outcomes, and core competencies.
Product details
Binding:
Paperback
Edition:
1
Number of Pages:
274
Release Date:
2019-09-27
Publication Date:
2019-06-19
Publisher:
CRC Press
Languages:
Original: English
ISBN10:
0367393484
ISBN13:
9780367393489
GPSR Manufacturer Reference:
[email protected]
Weight:
521 g
Height:
178 cm
Width:
254 cm
Thickness:
15 cm
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