Food chemistry a laboratory manual

"Food chemistry is the study of the chemistry of foods, their deterioration, and the principles underlying the improvement of foods for the consuming public. It is the application of chemistry to the development, processing, packaging, preservation, storage, and distribution of foods and bevera...

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Bibliographic Details

Main Authors:	Miller, Dennis D. 1945- (Author), Yeung, C. K. (Author)
Resource Type:	Book
Language:	English
Published:	Hoboken, New Jersey John Wiley & Sons, Inc. ©2022.
Edition:	Second edition.
Subjects:	Food > Analysis > Laboratory manuals. Food > Composition > Laboratory manuals.