Advances in Food Chemistry: Food Components, Processing and Preservation - - Books - Springer Verlag, Singapore - 9789811947957 - October 6, 2022
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Advances in Food Chemistry: Food Components, Processing and Preservation 2022 edition

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The book compiles the latest advances in food chemistry. The book also discusses the effect of different food processing operations on the food components. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.

544 pages, 1 Illustrations, black and white; XII, 544 p. 1 illus.

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 6, 2022
ISBN13 9789811947957
Publishers Springer Verlag, Singapore
Pages 544
Dimensions 150 × 220 × 20 mm   ·   1.09 kg
Editor Chauhan, O. P.

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