Food
Edition: 4 edition
Publisher: Royal Society of Chemistry
Published: October 8, 2002
Language: eng
Format: Paperback
Number of pages: 350
ISBN-13: 9780854046157
Subjects: Food & beverage technology; Food Science; Technology; Technology & Industrial Arts; Science/Mathematics; Nutrition; Technology / Food Industry & Science
First sentence: For the chemists of the 18th and 19th centuries an understanding of the chemical nature of our food was a major objective.