Food Flavours: Biology and Chemistry

An invaluable source for students in all areas of food science, as well as in biological, organic and analytical chemistry and a good addition to any food technologist's bookshelf.

Author: Carolyn Fisher, Thomas R. Scott
Publisher: Royal Society of Chemistry
Published: 02/28/1997
Pages: 176
Binding Type: Paperback
Weight: 0.46lbs
Size: 8.50h x 5.50w x 0.38d
ISBN: 9780854045389