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Introduction to Food Chemistry Owusu-Apenten, Richard (University of Ulster, Coleraine, Northern Ireland) 1. izdevums
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Introduction to Food Chemistry
Owusu-Apenten, Richard (University of Ulster, Coleraine, Northern Ireland)
Presenting an introduction to the core areas of food science specified by the Institute of Food Technologists, this book focuses on principles rather than commodities and balances facts with explanations. It covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance and nutrition.
272 pages, 102 black & white illustrations, 94 black & white tables, 6 black & white halftones
| Mediji | Grāmatas Hardcover Book (Grāmata ar cieto muguriņu un vāku) |
| Izlaists | 2004. gada 16. decembris |
| ISBN13 | 9780849317248 |
| Izdevēji | Taylor & Francis Inc |
| Lapas | 270 |
| Izmēri | 178 × 254 × 15 mm · 657 g |
| Valoda | Angļu |
