£117.69

CRC Press Introduction to Food Chemistry

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£118 today · all-time low £117 (Jun 2026) · usually the usual

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£137.87 £115.17 £120.12 £125.07 £130.03 £134.98 £139.93 09 June 2026 17 June 2026 25 June 2026 03 July 2026 11 July 2026

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Description

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.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
27 September 2019
Listed Since
05 February 2007

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