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Introductory Food Chemistry

Introductory Food Chemistry

Hardcover

Food WritingTechnology & EngineeringChemistry

ISBN10: 0801450756
ISBN13: 9780801450754
Publisher: Cornell Univ Pr
Published: Jul 15 2013
Pages: 656
Weight: 6.40
Height: 2.00 Width: 8.30 Depth: 10.10
Language: English

Food chemistry is the study of the underlying properties of foods and food ingredients. It seeks to understand how chemical systems behave in order to better control them to improve the nutritional value, safety, and culinary presentation of food. John W. Brady's comprehensive full-color textbook provides a key resource for students of the field.

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