The Chemistry of Food - Jan Velisek - Books - John Wiley & Sons Inc - 9781118383841 - March 17, 2014
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Jan Velisek
The Chemistry of Food

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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     Hardcover Book   (Book with hard spine and cover)
Released March 17, 2014
ISBN13 9781118383841
Publishers John Wiley & Sons Inc
Pages 1124
Dimensions 221 × 277 × 49 mm   ·   2.97 kg

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