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Handbook of Food Chemistry /

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and ge...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Cheung, Peter Chi Keung. (Editor), Mehta, Bhavbhuti M. (Editor)
Format: Online Book
Language:English
Published: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 2015.
Edition:1st edition 2015.
Subjects:
Online Access:Online version
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