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The Chemistry of Food Jan Velisek
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The Chemistry of Food
Jan Velisek
A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook.
1124 pages
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | February 28, 2014 |
| ISBN13 | 9781118383810 |
| Publishers | John Wiley and Sons Ltd |
| Pages | 1136 |
| Dimensions | 216 × 278 × 46 mm · 2.42 kg |
| Language | English |
