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Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understandin

This text provides an introduction to food composition and how this influences manufacturing systems and processes.

Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food pro

Provides a detailed account of the chemistry of food substances, covering areas including carbohydrates, fats, and minerals as well as components occurring in s