Shulph Ink
Advances in Food Chemistry: Food Components, Processing and Preservation
Advances in Food Chemistry: Food Components, Processing and Preservation
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- More about Advances in Food Chemistry: Food Components, Processing and Preservation
Format: Hardback
Length: 544 pages
Publication date: 06 October 2022
Publisher: Springer Verlag, Singapore
The book compiles the latest advances in food chemistry. The book also discusses the effect of different food processing operations on the food components. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
Dimension: 235 x 155 (mm)
ISBN-13: 9789811947957
Edition number: 2022 ed.
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