Introductory Food Chemistry

by John W. Brady

Food chemistry is the study of the underlying properties of foods and food ingredients. It seeks to understand how chemical systems behave in order to better control them to improve the nutritional value, safety, and culinary presentation of food. John W. Brady's comprehensive full-color textbook provides a key resource for students of the field.

Designed for undergraduate and beginning graduate level courses, Introductory Food Chemistry...

• Format: Hardcover
• Language: English
• ISBN: 0801450756
• ISBN13: 9780801450754
• Release Date: July 2013
• Publisher: Comstock Publishing
• Length: 656 Pages
• Weight: 6.40 lbs.
• Dimensions: 2.0" x 8.3" x 10.1"
• Age Range: 18 years and up
• Grade Range: Postsecondary and higher