Introduction to Food Chemistry - Richard Owusu-Apenten - Books - Taylor & Francis Inc - 9780849317248 - December 16, 2004
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Richard Owusu-Apenten
Introduction to Food Chemistry 1st edition

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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

Media Books     Hardcover Book   (Book with hard spine and cover)
Released December 16, 2004
ISBN13 9780849317248
Publishers Taylor & Francis Inc
Pages 270
Dimensions 178 × 254 × 15 mm   ·   657 g
Language English  

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