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Introduction to Food Chemistry

-15% su kodu: ENG15
449,44 
Įprasta kaina: 528,75 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
449,44 
Įprasta kaina: 528,75 
-15% su kodu: ENG15
Kupono kodas: ENG15
Akcija baigiasi: 2025-03-03
-15% su kodu: ENG15
2025-02-28 528.7500 InStock
Nemokamas pristatymas į paštomatus per 11-15 darbo dienų užsakymams nuo 20,00 

Knygos aprašymas

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.

Informacija

Autorius: Richard Owusu-Apenten
Leidėjas: CRC Press
Išleidimo metai: 2004
Knygos puslapių skaičius: 272
ISBN-10: 084931724X
ISBN-13: 9780849317248
Formatas: 260 x 183 x 19 mm. Knyga kietu viršeliu
Kalba: Anglų

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