Journals Higher Education



Published: 05 February 2021

208 Pages

7 x 10 inches

ISBN: 9780841233690

Bookseller Code (06)

The Chemistry of Korean Foods and Beverages

Edited by Choon H. Do and Youngmok Kim
Edited by Agnes M. Rimando

American Chemical Society

ACS Symposium Series

  • Describes the chemistry that contributes to the flavor and composition of Korean cuisine

Also of Interest