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Introduction to Food Chemistry
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$94.99
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Product Details
Author:
Richard Owusu-Apenten
Format:
Paperback
Pages:
272
Publisher:
CRC Press (June 19, 2019)
Language:
English
Audience:
Professional and scholarly
ISBN-13:
9780367393489
Weight:
17.75oz
Dimensions:
7" x 10"
File:
TAYLORFRANCIS-TayFran_261031052216256-20261031.xml
Folder:
TAYLORFRANCIS
List Price:
$94.99
Country of Origin:
United States
As low as:
$90.24
Publisher Identifier:
P-CRC
Discount Code:
H
Pub Discount:
30
Case Pack:
1
Imprint:
CRC Press
Overview
Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry covers 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. As a multi-level text with material of varying sophistication, the book focuses on principles rather than commodities and balances facts with explanations. It emphasizes improvement of learning and teaching quality, measurable learning outcomes, and core competencies.
