The present book is designed to meet this need. It is intended primarily as a text in food chemistry for undergraduate students in home economics, food technology, and chemistry. However it should be useful also as a reference book for students and research workers in these fields. Thus the aim of the book is to provide a unified picture of foods from a chemical standpoint.
| Specifications |
Descriptions |
| ISBN |
9788123911496 |
| Binding |
Paperback |
| Subject |
Food Science & Technology |
| Pages |
400 |
| Weight |
0.4 (In Kg) |
| Readership |
NA |
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