Food Chemistry
by Karel, Marcus, Fennema, Owen, Lund, Darly B.
Food Chemistry presents an academic exploration of the chemical principles associated with food. Designed for students, educators, and professionals, it provides a foundation for understanding food through the lens of chemistry and supports further study in food science and related disciplines.
About This Book
Food Chemistry examines the connection between chemical principles and food.
It is suited to readers seeking an academic or professional introduction to food-related chemistry.
The book may serve as a reference for study, teaching, or broader exploration of food science.
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