Food Chemistry, Third Edition (Food Science and Technology Series , No 76)
Food Chemistry, Third Edition offers a subject-focused look at food chemistry from author Owen R. Fennema. Published as number 76 in the Food Science and Technology Series, it provides a relevant resource for readers exploring the relationship between chemistry and food science.
About This Book
Food Chemistry, Third Edition is a food science and chemistry title by Owen R. Fennema.
This volume is identified as number 76 in the Food Science and Technology Series.
The book focuses on food chemistry and is suited to readers seeking a subject-specific reference in this area.
This listing describes a used copy in good condition.
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