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Introduction to food chemistry / Richard Owusu-Apenten

  • 作者： Owusu-Apenten, Richard K.
  • 其他題名：
    • Food chemistry
  • 出版： Boca Raton, Fla. : CRC Press c2005
  • 主題： Food--Analysis. , Food Analysis.
  • ISBN： 084931724X (hbk.) :: US$84.34 、 9780849317248 (hbk.)
  • 一般註：Includes bibliographical references and index
  • 讀者標籤：
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  • 引用連結：
  • 系統號： 005184539 | 機讀編目格式

館藏資訊

摘要註

"Providing a thorough introduction to a core area specified by the Institute of Food Science, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts and explanations." "This multilevel text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction to a diverse audience, as well as a supplementary textbook for undergraduate and graduate students in food science courses."--BOOK JACKET

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