Recomienda este artículo a tus amigos:
Introduction to Food Chemistry Richard Owusu-Apenten 1.º edición
Pedido desde almacén remoto
Nuestros clientes opinan:
También disponible como:
Introduction to Food Chemistry
Richard Owusu-Apenten
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. Within each chapter, more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information, while assisting advanced students with specialized papers and research articles.
This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.
272 pages
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 19 de junio de 2019 |
| ISBN13 | 9780367393489 |
| Editores | Taylor & Francis Ltd |
| Páginas | 272 |
| Dimensiones | 253 × 177 × 22 mm · 524 g |
| Lengua | Inglés |
Mas por Richard Owusu-Apenten
Mostrar todo![Cover for Richard Owusu-Apenten · Elementary Food Science - Food Science Text Series (Paperback Book) [Fifth Edition 2023 edition] (2022)](https://imusic.b-cdn.net/images/item/original/313/9783030654313.jpg?richard-owusu-apenten-2022-elementary-food-science-food-science-text-series-paperback-book&class=scaled&v=1610302469)
Mere med samme udgiver
Ver todo de Richard Owusu-Apenten ( Ej. Paperback Book y Hardcover Book )