Food Chemistry, Third Edition (Food Science and Technology)
Food Chemistry, Third Edition offers a dedicated look at food chemistry as part of food science and technology. Written by Owen R. Fennema, this academic resource is suited to students, educators, and readers seeking a focused reference in the field.
About This Book
Food Chemistry, Third Edition focuses on the chemistry of foods and its role in food science and technology.
Written by Owen R. Fennema, this volume is intended for readers seeking a dedicated resource on food chemistry.
Its updated edition format makes it suitable for study, reference, and broader engagement with the scientific foundations of food.
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