The Chemical Composition Of Foods
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The Chemical Composition of Foods
| Author | : Robert Alexander McCance |
| Publisher | : |
| Total Pages | : 168 |
| Release | : 1947 |
| Genre | : Food |
| ISBN | : |
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Type: BOOK - Published: 1947 - Publisher:
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Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin
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Type: BOOK - Published: 2002 - Publisher: Royal Society of Chemistry
This text provides an introduction to food composition and how this influences manufacturing systems and processes.
