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...
Berlin, Heidelberg :
Springer Berlin Heidelberg : Imprint: Springer,
|Edition:||1st edition 2015.|
|Online Access:||Online version|
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