Tell your friends about this item:
Understanding the Science of Food: From molecules to mouthfeel Sharon Croxford 1st edition
Do you have a profile? Log in
Get notified about new Sharon Croxford releases
Our customers say:
Add to your iMusic wish list
Understanding the Science of Food: From molecules to mouthfeel
Sharon Croxford
A foundational textbook for undergraduates outlining the theory and application of chemistry to all aspects of food and food processing systems.
424 pages
| Media | Books Hardcover Book (Book with hard spine and cover) |
| Released | March 31, 2021 |
| ISBN13 | 9780367720032 |
| Publishers | Taylor & Francis Ltd |
| Pages | 424 |
| Dimensions | 236 × 181 × 28 mm · 940 g |
| Language | English |
