Introduction to Food Chemistry

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food sc...

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Bibliographic Details

Main Author:	Kontogiorgos, Vassilis (Author)
Corporate Author:	SpringerLink (Online service)
Format:	Electronic eBook
Language:	English
Published:	Cham : Springer International Publishing : Imprint: Springer, 2024.
Edition:	2nd ed. 2024.
Subjects:	Food > Analysis. Chemistry. Food science. Chemical engineering. Food Chemistry. Food Science. Chemical Engineering. Food Engineering. Food Studies. Food Analysis.
Online Access:	https://doi.org/10.1007/978-3-031-53558-1
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