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Description - Introduction to Food Chemistry by Richard Owusu-Apenten

Providing a concise but rigorous introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry covers food chemistry, food analysis and methods for quality assurance, nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing. As a multi-level text with material of varying sophistication, the book focuses on principles rather than commodities and balances facts with explanations. It emphasizes improvement of learning and teaching quality, measurable learning outcomes, and core competencies.

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Book Details

ISBN: 9780849317248
ISBN-10: 084931724X
Format: Hardback
(254mm x 178mm x 15mm)
Pages: 272
Imprint: CRC Press Inc
Publisher: Taylor & Francis Inc
Publish Date: 1-Dec-2004
Country of Publication: United States

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