Journals Higher Education

$160.00

Hardcover

Published: 11 February 2016

136 Pages | 23

6 x 9 inches

ISBN: 9780841229525


Bookseller Code (06)

Chemistry of Food, Food Supplements, and Food Contact Materials

From Production to Plate

Edited by Mark A. Benvenuto, Satinder Ahuja, Timothy V. Duncan, Gregory O. Noonan, and Elizabeth S. Roberts-Kirchhoff

American Chemical Society

ACS Symposium Series

  • The five co-editors encompass a broad range of expertise in all areas of food production and food chemistry
  • A readable writing style that helps convey the complex chemistry behind an enoromous system in a clear and interesting manner
  • 23 figures and 14 tables illustrate the trends and practices of the national food system
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Science & Mathematics > Chemistry