Theory, Practice and Techniques in Food Chemistry (2nd Edition)

Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies.
With concise explanations and detailed illustrations, this edition includes extensive revision of key information on the most important chemical and functional properties of food con-stituents, and the relationship of these properties to nutritional and sensory qualities.
Subject matter has been fully revised in such a way that makes the concepts clear and understandable to readers.

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