Leandro Oviedo
Introduction to Food Chemistry
Introduction to Food Chemistry
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- More about Introduction to Food Chemistry
Format: Paperback / softback
Length: 407 pages
Publication date: 30 November 2025
Publisher: Arcler Press
Delving into the chemical forces that dictate food quality, this work reveals how macronutrients, micronutrients, additives, flavors, and preservatives interact. Processing and preservation techniques are examined to show how chemical changes affect safety and nutrition, with key analytical methods explained.
Dimension: 254 x 203 (mm)
ISBN-13: 9781779563422
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