Studiesalg.dk
The third edition of Food Chemistry has been thoroughly revised and expanded, offering a wealth of updated content and new topics that will capture the interest of food technologists and researchers alike. Meticulously organized according to food constituents and commodities, this extensive reference book serves both advanced students and professionals in food science, agricultural chemistry, and nutrition. Containing over 620 tables and 472 figures, including structural formulae for approximately 1,100 food components, the book provides clear and comprehensive insights into the intricate world of food chemistry. Its detailed approach and logical presentation make it an essential resource for chemists, food technologists, engineers, biochemists, and analytical chemists working in both research and industry.
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