Chemical Physics of Food
Contributors: Robert Anderssen (Contributor); Gary Barker (Contributor); Alain Buleon (Contributor); Paul Colonna (Contributor); John Coupland (Contributor); Brian Hills (Contributor); Victor Morris (Contributor); Roger Parker (Contributor); Stephen Ring (Contributor); Peter Belton (Editor)
Publisher: Blackwell Publishing Limited
Published: March 1, 2007
Language: eng
Format: Hardcover
Number of pages: 264
ISBN-13: 9781405121279
Subjects: Food & beverage technology; Technology; Food Science; Technology & Industrial Arts; Science/Mathematics; FOOD_ANALYSIS; FOOD_COMPOSITION; Technology / Food Industry & Science; Food; Analysis; Composition; Preservation